Deliciously gooey, seedy flapjacks with a luscious layer of blackberry compote running through the middle. These are perfect to pop in lunchboxes or as an after-school snack plus they freeze beautifully. So why not make up a batch ready for the week ahead?
Here are the details...
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Line a 20cm x 20cm tin with baking paper. Heat the oven to 180c/gas mark 5.
Place the honey, butter, water and dates into a heavy based saucepan, heat gently until the butter and honey are melted and the dates are softened. Take off the heat.
Add all the dry ingredients to the saucepan apart from the blackberries and mix well.
Smash up the blackberries, either with a fork or in a blender.
In the tin, place a layer of the flapjack mixture, pressing down well. Evenly spread the smashed blackberry then add the other layer of flapjack mixture.
Cook for about 25 - 30 mins, until the flapjack is a rich colour.
Let it cool, turn it out, and slice into delicious flapjacks!
For dairy-free, use coconut oil or vegan spread. For Vegan, replace the honey with maple syrup or rice syrup.
It can be quite tricky to place the top flapjack layer on so I roll to the rough size of the tin on some baking parchment then flip it onto the blackberry and gently fill in the gaps.