I devised this recipe to provide a sweet treat for someone with Type 2 diabetes. It’s not sugar-free, but with less sugar, and lots of fibre, is less damaging than regular cake. It’s also dead easy to make.
- Reduced sugar flapjack
Ingredients
1 0z butter
2 oz oil – one without much flavour, such as mixed vegetable, or sunflower, oil.
1 dessert spoon honey
2 oz raisins
10 oz rolled oats
1 egg
Handful of plain chocolate chips (optional)
Line or grease a baking tin, about 8 inch square.
Put the butter, oil, honey and raisins into a large pan, and heat gently until the butter is melted.
Stir it all, then add the oats, and mix well so that all the oats are coated with the oil/honey mixture.
Add the egg, mix thoroughly, then press it into the baking tin, spreading it evenly.
If you wish, add a scatter of chocolate chips.
Bake in a medium oven (around 170C) for around 15-20 minutes, until the top is golden and the mixture is firm to the touch.
Allow it to cool, then cut it into squares.
If you can defend this from being eaten, it keeps well in a tin. It’s a handy larder stand-by for those snack moments, as well as being a sweet treet – but not too sweet.