Raspberry Flapjack

 I was flicking through a friend's BBC GoodFood magazine when I came to a section with recipes that cut back on refined sugar. I made these tasty flapjacks the same evening! They were so quick to make - only took about 20 minutes, including baking time.

Preheat oven to 220°C/gas 7 and grease a 20x20cm baking tin. In a pan melt 50g butter with 75g clear honey and a pinch of salt. Take off the heat and stir in 200g rolled oats and 50g ground almonds. 

Mix until all of the oats are coated in the honey mixture. Press half of the mixture into the greased tin. Mash up 150g fresh raspberries, and spread on top of the oat base. Sprinkle the remaining oat mixture over the top, try and cover as much of the raspberries as you can, press down to make it even. Bake in the oven for 10-12 minutes or until golden. Leave to cool in the tin before cutting into 16 squares.

These flapjacks are better for you than the traditional ones that have sugar and golden syrup, each piece has just 111 calories and 6g fat.

If I made these again I would use a smaller tin as there wasn't quite enough oat mixture to make 2 whole layers which is what the recipe suggests. It didn't stop my work colleagues enjoying them though!

Original recipe 'Raspberry oat traybake' from BBC GoodFood magazine.