Tamar's Famous Flapjack

Fuelled by Macros
Dec 12, 2024
2 min read

Updated: Jun 6

Ok so the recipe title is a bold claim but let me tell you, if I'm hiking with friends they always request that I make a batch of these. It's kind of been my party trick for a few years but now I'm sharing this exclusive recipe with you... use it wisely and enjoy the gift of awesome fuelling by making sure you have Tamar's Famous Flapjack in your backpack next time you head out for a ramble!

Serves 16

Ingredients

140g baking margarine or coconut oil if you're vegan (otherwise butter is fine)
140g soft brown sugar
2 tbsp agave if you're vegan (otherwise honey is fine)
175g oats
70g chopped pistachios
70g chopped dried apricot
70g chopped dried cranberries
Powdered ginger (just a sprinkle to taste)
Dried cinnamon (to taste but I use a couple of heaped teaspoons!)
A pinch of sea salt

Tamar's Famous Flapjack Method

Preheat your oven to 140C fan.
Gently melt the plant spread (or coconut oil or butter) in a pan with the soft brown sugar and honey until it’s bubbling and thick. 
In a large bowl mix the oats, chopped pistachios, chopped dried apricots, chopped dried cranberries and spice. Pour over the melted butter mixture and stir to combine.
Transfer into a 20cm x 20cm greased and lined baking tray, pressing down firmly to achieve a compacted even layer of mixture.
Bake at 140C fan for 35-40 mins (I prefer 40min for a crunchier edge).
Remove from the oven and set aside to cool fully in the tin.
Once cool, I like to pop in the fridge for an hour to set then slice into 16.