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Today, I wanted to make a healthier version of traditional flapjacks, and I had some milled linseeds in the cupboard that I’ve been wanting to try for a while. I found my milled linseeds in Lidl. They also contain 7% sesame, and 3% mixture of banana powder, freeze dried cranberry powder and freeze dried blueberry powder (but no added sugar). Linseeds are a great plant source of omega-3 fatty acids (essential fatty acids), and I have never cooked with them before. I as pleasantly surprised. I made these flapjacks using light Bertolli (olive spread) but of course you can use butter if you prefer. They are much lower in sugar than traditional flapjacks. I used soft dried apricots in mine, but you could add other dried fruits, e.g. raisins and/or dried berries. They will make a great addition to the kids’ lunchboxes tomorrow. They only took 10 minutes to prepare and 35 minutes to cook in the oven, so perfect for a busy mum like me!
Makes 16 flapjacks – each serving provides: 165 kcal 8.5 grams sugar, 5 grams fat and 3 grams protein (per 100g: 13g fat/100g and 21g sugar/100g)