This week, rhubarb is at it’s peak in the UK, which I was super excited about because I have been wanting to make an exciting flapjack recipe and rhubarb is a perfect fit! This recipe doesn’t use any refined sugars at all, it is sweetened naturally with honey/agave and berries.
Cooking with fresh, natural ingredients is a great way to affordably access locally grown and/or organic produce. For this recipe, I got my rhubarb from farmdrop. For those of you who don’t know what Farmdrop do, they are an amazing company who work really hard to source local produce which not only helps you get amazing produce, but they pay their local farmers 75% of the retail price, making them a truly ethical company.
Another way to access in season produce is to check out your local farmers market. The vendors are the absolute experts on what is in season and how to best cook with their product!
Sugar Free Rhubarb Flapjack Recipe Ingredients
140 grams of rolled oats
170 grams of plain flour
250 grams of chopped rhubarb
50 grams of frozen berries (I used blueberries but raspberries or blackberries would work too)
1 teaspoon of biocarbonate of soda
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
85 grams of virgin olive oil
100 grams of pure maple syrup
juice of 1/2 lemon
Preheat the oven to 160 degrees and line a small baking tin with parchment paper.
Start by putting the chopped rhubarb, berries, lemon juice and nutmeg into a pan with 3 tablespoons of water and simmer on low heat. It will need to simmer for about 15 mins.
While the rhubarb and berries are simmering away, mix together the dry ingredients.
Next, pour in the honey and olive oil in with the dry ingredients and mix well.
Press half the mixture into the pan. Once the rhubarb and blueberries are reduced, pour them over the pressed down flapjack.
Cover with the rest of the mixture.
Bake on the middle shelf for about 35/40 mins or until golden brown.
Keep in an airtight container and enjoy!