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We’ve used puréed dates instead of sugar to make these moist flapjacks.
Per flapjack: 185kcals, 9.6g fat (3.8g saturated), 3g protein, 20g carbs, 7.3g sugar, trace salt
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I've made these several times, we like them very much. The resulting product is softer unlike the old style ones which can end up like concrete, and with less fat in them they're much tastier.
I absolutely love these & have made them so many times. I use walnuts instead of hazelnuts & throw in a handful of raisins too. I also add a few prunes in with the dates at the beginning before puréeing. My 16 month old son loves them as does everyone who's ever tried them.
Delicious recipe, thank you!
I am always looking for ways to improve my kids' diet and these are great. I've added in a handful of sunflower seeds too, for extra omega 3.
My husband loves flapjacks but is diabetic - this is a great find.
I cheated and added a drizzle of melted chocolate over the flapjack to indulge myself! A great recipe.
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