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Almond Butter Jam Flapjacks Recipe
A rich and gooey soft bake almond butter and jam flapjack recipe with just 5 ingredients.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Calories 284 kcal
Ingredients
- 5 tbsp salted Flora Plant butter
- 225 g almond butter
- 8 tbsp strawberry or raspberry jam I used strawberry
- 80 g light brown sugar
- 200 g GF rolled oats approx. 2 cups
Instructions
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Heat the oven to 180C/ gas 4. Line the base and sides of a 20cm square cake tin with baking parchment.
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Put 3 tbsp each of the nut butter and jam in a small bowl and set aside. We’re drizzling this over the flapjacks later, I didn’t mind if mine mixed in the bowl, but put them in separate dishes if you want to drizzle them separately. Tip the remaining peanut butter, the rest of the jam and the butter and sugar into a pan on medium heat and stir until everything has melted together. Quickly stir in the oats, then set aside and leave to cool for 5 mins.
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Spoon the mixture into the prepared cake tin and gently press down with your hands or the back of a metal spoon. Dot over the reserved peanut butter and jam, then bake for 30 mins or until golden brown. Leave to cool completely in the tin, then turn out onto a board and cut into squares. 30 minutes makes a slightly softer bake, bake for 35 minutes for a firmer/ slightly crisp flapjack.