These are British style flapjacks enhanced with turmeric, apricot and mango pieces.
I don't have breakfast during the working week, so a banana, flapjack and coffee are what gets me to lunch on a working day and today was no different.
I make flapjacks all the time and vary them wit different dried fruit or fresh seasonal fruit. Recently its been strawberry flapjacks with strawberries from the garden, but I wanted to experiment a little.
Turmeric seems to be trendy at the moment, so I thought I would chuck a teaspoon into my flapjacks just for a change. Not only were the oats a golden autumn yellow, the turmeric also imparted its flavour and that was okay with me as I don't mind turmeric, but D was not overly keen on having these particular ones for his breakfast, saying that his preference was the other ones I usually make. He thought these were more suited for a snack.
I am sharing this with Treat Petite hosted by The Baking Explorer and Cakey Boi. These Turmeric Flapjacks are so easy to make vegan, just replace the butter with a vegan alternative. Just be careful not to overcook them or under cook them.
Turmeric Mango Apricot Flapjacks
Makes 8 - 12
125g butter or vegan alternative
100g golden caster sugar
2 tablespoons golden syrup
1 teaspoon Suma ground turmeric
260g rolled oats (gluten free)
80g dried pieces of apricots and mango, chopped
In a pot, melt the butter, sugar, golden syrup and turmeric.
Then stir in the rolled oats and dried fruit until well combined.
Tip into a baking tin lined with non-stick parchment or silicon paper.
Smooth the oat mixture into the tin, pressing down with the back of a wooden spoon.
Bake in the oven 180oc/Gas Mark 4 for 12 - 15 minutes.
Score whilst still warm.
Allow to cool, before removing from the tin.