Only problem is you have to try to just have 1!!!
I found a recipe for HEXB flapjacks on minimins which I plan to try later in the week;
On the basis that you can split your HEXB this recipe includes a total of 10 HEX B (all plans) and 5 syns- the recipe makes 10 flapjacks so each flapjack is 1 HEXB plus half a syn OR 6.5 syns if not counted as HEXB.
Ingredients:
128g ready to eat prunes
106g ready to eat apricots
3 tablespoons olive oil
120g porridge oats
2 tablespoons honey
1-2 tablespoon(s) sweetner (if you like things extra sweet although I prefer it without)
1 teaspoon cinnamon
half teaspoon salt
Method:
Pulse the prunes and apricots in a food processor until chopped very fine. Add in the rest of the ingredients and stir the claggy mixture very well.
Spray a shallow tin (approx 5 inches by 8?) with fry light and spoon mixture in and press down.
Bake for 20 minutes at 180C/350F/ gas mark 4. Run a knife along the edge of the cooked mixture and cut into 10 pieces while still hot (they will feel soft at this point but don't worry- they get crisper as they cool). Leave them in the tray to cool and once cool, store or eat!
On the basis that you can split your HEXB this recipe includes a total of 10 HEX B (all plans) and 5 syns- the recipe makes 10 flapjacks so each flapjack is 1 HEXB plus half a syn OR 6.5 syns if not counted as HEXB.
Ingredients:
128g ready to eat prunes
106g ready to eat apricots
3 tablespoons olive oil
120g porridge oats
2 tablespoons honey
1-2 tablespoon(s) sweetner (if you like things extra sweet although I prefer it without)
1 teaspoon cinnamon
half teaspoon salt
Method:
Pulse the prunes and apricots in a food processor until chopped very fine. Add in the rest of the ingredients and stir the claggy mixture very well.
Spray a shallow tin (approx 5 inches by 8?) with fry light and spoon mixture in and press down.
Bake for 20 minutes at 180C/350F/ gas mark 4. Run a knife along the edge of the cooked mixture and cut into 10 pieces while still hot (they will feel soft at this point but don't worry- they get crisper as they cool). Leave them in the tray to cool and once cool, store or eat!
Are you sure that dried prunes and apricots are free?
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