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Date and walnut flapjacks recipe

Date and walnut flapjacks recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Flapjacks

Flapjacks are a favourite sweet treat for lunchboxes as well as for coffee or teatime. The result is both nutritious and delicious.

35 people made this

IngredientsServes: 16

  • 100 g (3½ oz) unsalted butter
  • 3 tbsp sunflower oil
  • 55 g (2 oz) light muscovado sugar
  • 3 tbsp clear honey
  • grated zest of 1 orange
  • 2 tbsp orange juice
  • 100 g (3½ oz) dried stoned dates, chopped
  • 75 g (2½ oz) walnut pieces, chopped
  • 250 g (8½ oz) porridge oats
  • 30 g (1 oz) sunflower seeds

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Preheat the oven to 180ºC (350ºF, gas mark 4). Lightly grease a shallow non-stick baking tin measuring 28 x 18 x 2.5 cm (11 x 7 x 1 in), or a 20 cm (8 in) square tin. If you do not have a non-stick tin, lightly grease an ordinary baking tin, then line the bottom with baking parchment.
  2. Place the butter, oil, sugar, honey, and orange zest and juice in a heavy-based saucepan and heat gently, stirring until the butter has melted. Remove the pan from the heat and stir in the dates and walnuts. Then stir in the oats, making sure they are evenly coated with the butter mixture.
  3. Turn the mixture into the prepared tin, pressing it down firmly and evenly. Sprinkle the sunflower seeds over the top and press down so they are lightly embedded in the surface.
  4. Bake for 20 minutes or until deep golden around the edges. Remove from the oven and allow to cool slightly in the tin, then mark out 16 pieces on the top surface with a sharp knife.
  5. Leave to cool completely, still in the tin, before cutting into bars along the marked lines. The flapjacks can be kept in an airtight container for up to 1 week.

Some more ideas

Sprinkle the top with pumpkin seeds instead of the sunflower seeds. * Other dried fruits, such as dried cranberries or plump juicy raisins, can be added to the flapjack mixture, in addition to the dates, or add 2 tbsp good-quality mincemeat. * Substitute desiccated coconut for 30 g (1 oz) of the muscovado sugar.

Plus points

Oats are an excellent source of soluble fibre, which can help to reduce high blood cholesterol levels. They also have a low Glycaemic Index. * Up to 95 per cent of the calorie content of dates comes from natural sugars, but because of their fibre content – and because they are mixed with oats in this recipe – the body can keep the release of glucose into the bloodstream at a steady pace, resulting in a gentle and sustained rise in blood sugar levels for long-term energy, rather a sudden rise for a quick energy fix and then a fast dip. * Sunflower seeds provide vitamin B1, niacin and zinc, and are a rich source of vitamin E.

Each serving provides

Excellent source of vitamin E. Useful source of copper, vitamin B1, zinc.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (6)

Lovely recipe. Just right!-13 Sep 2011

Fantastic!-18 Mar 2010

Delicious, I was short of walnuts so put some pecan too, worked a treat.-07 Feb 2016


Vegan date walnut squares with oatmeal crust

Hmmm…, bars, flapjacks, squares. Lovely! Whatever they have named, these (usually) square size baked goodies taste amazing as a snack in between meals! The filling varies endless think about caramel, dark or white chocolate, nuts, seeds, shredded coconut, etc.

Can you imagine a crispy cinnamon spiced oatmeal layer and another layer of moist, perfect naturally sweetened date paste with crunchy walnuts and oatmeal crumbs inbetween…? Can’t you?

No need to imagine. This recipe below allows you to make these heavenly super natural crunchy and moist date walnut squares. As if you didn’t already know, dates are a good source of vitamins, minerals, fibers and energy (from the natural sugar). Oatmeal is high in fibers & protein and glutenfree! It stabilizes your blood sugar, makes you feel full longer and reduces the risk of several diseases! Walnuts are a great source of the good fats and fat acids.

So, don’t buy these refined sugar and bad fat filled squares in the store no more, and make them yourself! These date walnut squares are gluten-free, vegan and don’t contain refined sugar, butter or flour. They are 100% guaranteed to please your energy level for a longer time with only the good stuff and please your sweet tooth. All in a natural way!


THE DIFFERENCE BETWEEN SCOTTISH & AMERICAN FLAPJACKS

My American friends may be wondering what I'm wittering on about as flapjacks are very different in America.

AMERICAN FLAPJACKS - Are what we call Scotch pancakes
SCOTTISH FLAPJACKS - Are usually called oat bars in America.

THE HISTORY OF SCOTTISH OATS

They are a staple crop in Scotland and in lean times one of the main ingredients in a Scottish diet. They are cheap or buy and a good way to bulk out dishes.

Oats are a superior ingredient as they slowly release energy when you eat them. That's why so many people eat porridge or overnights oats in the morning for breakfast.

HISTORY OF PORRIDGE

Originally crofters would cook a big batch of porridge in the morning made with just oats and water in an pot over their fire.

They'd eat it for breakfast then pour the rest into a wooden porridge drawer or 'kist' (drawer in a kitchen dresser) and it would set as it cooled.

It would then be chopped into squares and taken with them to eat through the day. In the evening slices or 'calders' were cut off, fried and served with eggs.

HISTORY OF FLAPJACKS

The squares of cold, set porridge in those porridge drawers were our first flapjacks.

Back then it was all called porridge or 'porage', it didn't matter if you ate it with a spoon or as a bar.

Modern flapjacks are usually made with oats, butter, brown sugar and golden syrup, but today all sorts of ingredients and flavours are added.


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Oat Apple and Walnut Protein Flapjacks

An important aspect of consistently healthy eating is a little bit of preparation it&rsquos all too easy to succumb to a quick, unsatisfying fix when good food isn&rsquot handy. I think this is especially true with snacking, because often when we&rsquore looking for a snack in between meals we&rsquore out of the house and quite busy and need something properly satisfying to keep us going and avoid those HANGRY feels. Enter these high protein flapjacks.

Some people are snack-lovers, others aren&rsquot, I know. There&rsquos no hard and fast rule here. If you like a snack, embrace it having a nourishing snack in between meals keeps our energy levels on an even keel, makes sure we&rsquore getting the right amount of calories to meet our lifestyle needs and hey, it&rsquos a pretty delicious proposition, too.

These oat, apple and walnut protein flapjacks were something I came up with after spotting a Clif bar on the shelf one day one of my husband&rsquos preferred pre-workout snacks. Oats, protein, apple and peanut butter were some of the first few ingredients on the label. I figured I could make a simple, all natural version of my own! Flapjacks are such an easy treat to bake and the flavour combinations are endless (I also love my Chewy Vegan Pumpkin Spice Flapjacks which have a delectable chocolate element).

Combining gluten free rolled oats, apple puree, chia seeds, peanut butter and a little desiccated coconut (because it&rsquos just SO tasty), these flapjacks are the perfect healthy snack. They also include a few scoops of vanilla protein for a gentle sweetness and serious protein boost, so they&rsquoll really replenish you! For my bars, I&rsquove been using Whey Ahead&rsquos Organic Madagascan Vanilla whey protein. It&rsquos an amazingly clean and delicious powder, made only of whey concentrate, vanilla bean powder and lucuma.

Bake a tray of these oat, apple and walnut protein flapjacks, cut in to bars and wrap individually. These will keep in an airtight container in the fridge for a week, or alternatively store in the freezer where they&rsquoll last a couple of months, perfect for easy healthy snack or quick breakfast emergencies. Super prepared!


Recipe: Malty Flapjacks

By popular request, here is the recipe for my Malty Flapjacks. I’ve spent some time gradually refining this recipe – the finished result used honey and malt instead of white sugar, and also much less fat than most flapjack recipes. It’s very easy to cook, and about as healthy as a sweet treat can be!

Ingredients:
250g porridge oats
130g cooking spread or unsalted butter
70g honey
70g barley malt
Dried fruit, nuts etc as you choose

Method: Simply melt the butter or spread in a large saucepan on a low heat (do not allow to boil.) Stir in all the other ingredients until evenly mixed. Transfer to a greased baking dish and put into a warm oven (gas 4, 180 degrees) for 25-30 mins until beginning to brown on top. Remove from oven and whilst still warm use a knife to cut into 8-10 slices. leave in the tray until completely cool before removing.

Grain: Oats seem the best, but I often replace up to 50g of oats with other flaked grains eg barley or quinoa.

Sweetner: The equal mix of honey and malt works well, but you could try replacing some or all of it with date syrup, molasses, maple syrup etc. Barley malt is a thick sweet liquid, much less refined than sugar and consequently better for you. You can get it from most health-food shops.

Other bits: Any dried fruit, nuts or seeds can be added to taste. A small handful is normally plenty. A pinch of cinnamon or mixed spice also work well. Here are some ideas of combinations I’ve enjoyed:

Hazelnut and sultana – A classic mix. My favourite.
Tropical – Dried pineapple and dessicated coconut.
Mixed seed – Nutritious and tasty.
Date and walnut – Another common combination, works really well.
Yin booster – Goji berries and black sesame seeds to tonify Qi, Yin, and Blood. Soak the goji berries in water for an hour before use to stop the from burning.
Yang booster- Walnut and cinnamon to tonify Qi and Yang.


Other users also liked.

I doubled the recipe and swapped shredded coconut.

I doubled the recipe and swapped shredded coconut for 1 cup desiccated coconut( all I had in the pantry). Easy to make and taste delicious!

Not a bad end product but the

Not a bad end product but the lack of weight measurements as per standard Thermomix recipes was annoying and frustrating. The muffins have enough sweetness without the usual kick-in-the-teeth-sweetness you get from normal muffins. I had to double the recipe too as 6 muffins won't ever go far in our house.


Gluten and dairy free banana date and walnut cake recipe

I've put together this handy little video showing you how to make the perfect gluten and dairy free banana date and walnut cake. You can also find the full recipe and ingredients below - and if you like this recipe, don't forget to check out this yummy gluten free and dairy free banana protein bread, or my gluten free banana bread doughnuts.


Cutting And Decorating The Flapjacks

  • With a sharp knife cut down the length of the flapjack block, dividing it in two. Next cut across the middle of the flapjack, creating four quarters. Cur each quarter into four bars.
  • Break up the milk chocolate and place into a heatproof, microwaveable bowl.
  • Zap for 20 seconds at a time, on high, in the microwave. Stirring as the chocolate starts to melt. When the chocolate is nearly melted remove from the microwave and keep stirring until it is completely melted.
  • Pour the melted chocolate into a small piping bag (or a freezer/sandwich bag).
  • Cut the very end of the piping bag (or corner of bag), so that you have a small hole.
  • Pipe a pattern of your choice down the length of each of the Coconut Almond Date Flapjacks.
  • Leave to set.

Store the flapjacks in an airtight container for up to a week.


Sticky Date and Walnut Flapjacks

On Thursday evening, after I’d got back from my lovely pre and post natal Pilates classes I realised I needed to rustle up something tasty for our impending Paralympics adventure.

I’d wanted to make cashew and apricot oat bars but had neither apricots nor cashew nuts in the house. I could have gone with traditional flapjacks but I’m always searching for a non sugar alternative and felt the sweetness of dates should work as an alternative to all that sugar and syrup.

I did my usual Google search and discovered a few recipes for date and walnut flapjacks (which I had in plentiful supply). One on mumsnet and another from the luscious Nigella. The recipe that follows is a combination of the two with a little Karen magic thrown in.

I have included a little sugar in the recipe to help make the bars stick together but they don’t hold like a traditional flapjack. They are however divine! The combination of dates and butter gave me a real sticky toffee pudding hit which I wasn’t expecting.

You can tweak the recipe for yourself (you might want to try adding cinnamon) but this is the one that works for me.

Sticky Date and Walnut Flapjacks

Ingredients:

1/4tsp bicarbinate of soda

2tbsp ground flaxseed (optional)

Grease and line an 8″ square cake tin (I’ve used two loaf tins).

Preheat the oven to GM4 or 18o degrees (lower for fan assisted ovens).

Put the chopped dates in a pan with just enough water to cover and the bicarbinate of soda. Heat them gently and let them simmer for 5 minutes. This will soften the dates and create a syrup. Take care not to heat to much or the syrup becomes dark and the bars won’t be as good!

Add the butter, sugar, honey, vanilla extract and walnuts to the pan and heat until the butter has dissolved.

Add the oats to the mixture and ground flaxseed if using. You may need more oats if there is lots of liquid remaining.

Push the mixture into the bottom of the pan and cook for 20 minutes. I set a timer for mine since if they catch they’ll be chewy and bitter.

When you take the flapjacks out mark into bars but leave to cool completely before taking them out.


Watch the video: Σοκολατένιες Μπουκιές με Χουρμάδες Επ. 06. Kitchen Lab TV. Άκης Πετρετζίκης TV (January 2022).