Nothing screams autumn more than toffee apples and the warming spice of cinnamon, these Toffee Apple flapjacks will promise to create those Bonfire night aromas right in your own kitchen! They are super easy to make and perfect for an on the go snack or quick breakfast. Vegan , full of fiber and naturally sweetened with maple syrup , a healthy twist on the classic flapjack .
For Toffee Apple Sauce
15 g Coconut Oil
30 g Light brown sugar
2 tbsp Golden syrup (corn syrup)
1 Apple (firm and tart – e.g. Pink Lady)
For the Flapjack
190 g Peanut/Almond/Cashew Butter
60 ml coconut oil (melted)
100 ml Maple Syrup
100g The Protein Works Porridge Oats
200 g Old Fashioned Rolled oats
1 tsp Ground cinnamon
¼ tsp Ground nutmeg
Toffee Apple Sauce
Quarter the apple and remove the core. Chop each quarter in half lengthways and then cut the wedge of into thin slices.
Put the coconut oil, syrup, sugar and apple into a small heavy-based saucepan.
Cook over a medium heat, stirring frequently, until the butter, sugar and syrup have formed a sauce and the apple is soft.
Bring to the boil and boil for 1 minute.
Take off the heat and set aside.
Preheat the oven to 160°C and grease a 20cm square tin and line with baking paper.
Place syrup, butter and coconut oil into a medium saucepan and heat gently until melted, stir continually. Mix until the texture is runny.
In a meantime, place both oats and spiced into a bowl and stir.
Add the oats mixture to the pan and stir until combined.
Pour half of the oats into the prepared tin and use a rubber spatula or spoon to press into the tin. Make sure that you press down really well as this will help the flapjacks hold together.
Bake for 10 minutes, remove and spread the toffee apple sauce evenly on top of the flapjack. Gently spread the rest of the flapjack and place back to the oven (alternatively you can mix the toffee apple into your flapjack and bake everything together).
Bake for another 25-30 minutes until starting to turn brown.
Remove from the oven and cut into slices in the tin using a sharp knife. Leave to cool completely in the tin then cut again before removing from the tin.
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