Well, I’m keeping things as simple as can be this week with a batch of my almond flapjacks. They’re not like the other recipes that you find online, they have the dense and chewy consistency you know and love but packed with natural almond flavour.
I have literally taken my simple flapjack recipe and adapted it to make this almond version, which is perfect for those who like or love almond. I have incorporated the almond flavour through almond butter from Pip & Nut and ground almonds (almond flour), I opted against almond extract as it always tastes a little artificial (even the best brands taste artificial when used in the wrong quantity). If you really want to elevate the almond flavour, feel free to add a small amount into the recipe.
I’ll be honest with you, these flapjacks aren’t overly healthy. They contain brown sugar, golden syrup and butter – all of which aren’t great for you but of course, all treats can be enjoyed guilt free. Indulging once in a while won’t hurt, even if you think so – it’s okay to eat and enjoy your food.
As mentioned above, I have used plain almond butter, which helps to add a natural almond flavour and creaminess to the flapjacks, which is not something you’d associate with them usually. It’s not an overwhelming creaminess, it’s subtle but there enough to make a noticeable different. Traditionally, they don’t. have any sort of coating or topping but these ones have a cheeky almond butter and white chocolate spread topping – this is just to further enhance the almond flavour and add another flavour profile.
If you’d like to check out what Pip & Nut have available check out your local supermarket or the website.
Anyway, let’s get started, shall we?
50g Ground almonds
75-100g Blanched almonds, roughly chopped.
175g Light brown sugar.
175g Golden syrup.
50g Almond butter.
150g Almond butter.
75-100g White chocolate spread.
50g Blanched almonds, roughly chopped.
Before you get started on the recipe, you’ll want to do some prep work. I like to start by weighing up all of my ingredients, lining my 8×8 inch square cake tin with parchment paper and grab any other equipment you may need such as a mixing bowl, spatula and saucepan. You may also want to preheat your oven to 180˚c/350˚f.
To start on the recipe, you’ll want to grab a large mixing bowl. You can go ahead and add in all of your oats, the the ground almond and blanched almonds, mixing everything together until they are well combined.
Take a medium saucepan and place in the butter, golden syrup, light brown sugar and almond butter. Place the saucepan on the hob over a low-medium heat and just leave it for around 60 seconds, then you can start to stir it constantly until everything has melted together and become smooth. The mixture should be clear, meaning you can see a single trace of a single ingredient.
Now you can go ahead and pour the melted mix over the dry mix, giving it all a very good stir together. You want all of the oats to be coated in the melted mixture, this will only help to make them taste as yummy as possible.
Grab your lined cake tin from earlier on and add in all of the oaty flapjack mixture. Spread and level out the mixture as best you possibly can.
Place the tray into your preheated oven and bake for 25-35 minutes or until a nice golden brown colour all over with slightly darker edges.
Once out of the oven allow to cool down fully before you attempt to finish them off.
This is optional but I’ll be adding a layer of almond white chocolate to finish the cooled traybake.
For the topping, gently warm together almond butter and white chocolate spread, stirring together until they are fully combined.
Pour over the top of the flapjacks, spreading to all of the corners, ensuring theres a good coating all over the flapjacks – you shouldn’t be able to see any off the flapjacks from the top. Chill in the fridge until the topping has firmed up to the touch.
Whenever you’re ready, you can slice them up. How you do this is completely up to you – I went with 8 rectangular bars but you can go with 9 more square portions, it’s really up to you.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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