An festive combination of orange zest and mincemeat. In a flapjack! This recipe has been a #GoFaster favourite with our athletes for a few years now, and, I have to say does not necessarily need to be limited to the Christmas season!
If, like me, you find Christmas seasonal goodies hard to resist, but you also want to leap into January with a spring in your step (and without the extra kgs) then check out my Seasonal Survival Guide.
These delicious treats make a nutritious and energy-fuelled alternative to a traditional mince pie. Packed with an excellent combo of slow release carbs and protein to sustain your energy until your next indulgence!
If you're involved with cooking in school, these are well worth trying in class.
Method - prep time 5 mins - cook time 20 mins
1. Pre-heat the oven to 170°C/gas mark 3. Lightly grease a shallow 23cm x 33cm tin, or an 20 cm round tin.
2. Melt the butter with the syrup on a low heat.
3. Add the mincemeat, the orange zest, the raisins and then the porridge oats.
4. Mix together really well. If the mixture seems sloppy, add another handful of oats.
5. Turn the mixture into the tin and press down with the back of a spoon or your fingers.
6. Bake in the oven for 15–20 minutes until golden. Remove the tin from the oven and set on a wire rack.
7. Leave to cool slightly and then mark into fingers or squares with a really sharp knife.
8. Don't remove the flapjacks from the tin until they are completely cold, or they will fall apart!
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280g golden syrup
grated zest of 2 oranges
large handful of raisins
425g unrefined porridge oats