I have no idea why these flapjacks are called “skinny”. However I am clear that they are very tasty and quite addictive. I made a batch last Sunday evening because I had an excess of Scottish oats that needed using up. As you might have guessed from some of the posts I have spent the bank holiday weekend decluttering my kitchen. This also included Itemising my food and working out what could stay and what could go. The Scottish oats Obviously had to stay. However I had recently bought some new plastic containers to put them in and they were just a tiny little bit smaller than the old plastic containers that they had previously been stored in (inherited from my younger sister as she decanted her university accommodation property into my flat many years ago).

This peanut butter flapjack recipe is pretty simple and a nice ‘go to’ one. I also had a packet of dates in the piles of food that I was re-organising that I thought could be used up too.

I cooked a batch late in the evening and cut them up early the next morning. I still have not quite managed to make them so that they are moist rather than dry. Are use a little less of the specified oats each time but nothing changes much. It is the one thing that puts Ignacio off from eating them so essentially they are all for me. However they go well with a cup of tea and provide some energy when I have huge amounts of work to do.

Ingredients

225g (8oz) Medjool dates, stoned
150ml (5fl oz) water
225 (8oz) crunchy peanut butter (or other nut butter, such as cashew, hazelnut or almond)
3 large egg whites
175 (6oz) clear honey
600 (1lb 5oz) rolled oats

Method

1. Place the dates in a saucepan with the water and simmer until softened and the water has been absorbed. Set aside.

2. Preheat the oven to 160oC. Line a 30x20cm (12 x 8 inch) tine with non-stick baking parchment.

3. Blend the dates, peanut butter, egg whites and honey together in a food processor or blender until smooth. Stir in the oats until they are well coated.

4. Tip the mixture into the prepared tin and press down firmly. Bake for about 30 minutes until golden. Leave to cool in the tin, then cut into 16 triangles.

Store for up to 5 days in an airtight container at room temperature. Not suitable for freezing.

Reference – Mich Turner, ‘Have Your Cake and Eat It’