With the end of summer here again, I have decided it is time to revisit and update another of my old recipes… End Of Summer Roasted Fruit Flapjack. It is one of my favourite flapjacks, bursting with rich, deep fruity notes from berries and plums that have been roasted with a drizzle of honey, a little brown sugar and a hint of autumnal cinnamon.
I first developed and posted this recipe back in September 2013, in my early blogging days and at that time, was rather impressed with my ingenuity in roasting the fruit before adding it to the flapjack mix. Five years on and I can still find few, if any flapjack recipes that use roasted fruit. Why, I have no idea… The roasting process does a wonderful job of intensifying the flavour and aroma of the fruit, which in turn both surprises and delights the tastebuds. Seriously, if you have never tried it yourself, I urge you to give it a go.
My original posting of this Roasted Fruit Flapjack also marked my very first nervous participation in a blog recipe link-up, with the then Tea Time Treats, which was hosted by Karen at Lavender and Lovage. These days I love a recipe linky, although they have changed so much… moving away from linkys which challenged you to make a dish using a particular ingredient or fitted an ever-changing theme, towards recipe shares which are now increasingly ‘anything goes’.
I loved the old-style blog challenges. They often formed the basis of my monthly recipe development as I set about curving my brain around anything from a dish that contains an ingredient beginning with R, or an ice cream based on ‘favourite fruits’, to a chocolate recipe linked to the theme ‘gone bananas’. They were such fun and I am really quite sad that they have largely fallen by the wayside.
This particular recipe was for themed ‘flapjacks’… and was one of many tray and batch bakes that I would make for my daughter to send into school to accompany her school lunches. When she was first diagnosed coeliac and still of primary school age, I became quite determined that she would be able to eat kitchen-cooked school lunches just like all her friends. This would however, involve me supporting the process by sending in a pudding pack to mirror the school desserts, as a means of avoiding an apple everyday and to make sure that she felt as normal as possible. Flapjack was often on the menu.
Although flapjack is generally made without obvious gluten ‘offenders’ – wheat, barley and rye, the oats that are widely available in the supermarket or in commercial flapjacks are not gluten free, due to risk of cross-contamination from the growing and milling processes. To ensure your flapjack is gluten free, be sure to use certified gluten free oats.
This Roasted Fruit Flapjack is less sticky than some flapjacks and quite firm in texture…. not over-sweet, but bursting with fruity, tangy, lusciousness. Creamy oats combined with nutty almonds, honey and brown sugar, all mingling with the deep roasted natural sweetness of fresh summer and autumn fruit with a little warming cinnamon…. it is actually pretty healthy. Even the colour is fruity… Pinky-mauve hues and flecks of red and purple in amongst that bumpy, oatie surface that just shouts ‘eat me’.
So good is it, that I am newly sharing my Roasted Fruit Flapjack with the following linkies:
Got To Be Gluten Free with myself and Glutarama
Roasted End of Summer Fruit
approx 450g strawberries
approx. 100g blueberries
a few plums
large drizzle of honey (about 3 tablespoons)
sprinkle of brown sugar (about 3 tablespoons)
2 teaspoons ground cinnamon or 1 teaspoon cinnamon extract
- Pre-heat the oven to 200 C / 400 F / Gas 6.
- Pre-heat the oven to 200 C / 400 F / Gas 6.
- Hull the strawberries and cut into halves or quarters.
- Remove the stones from the plums and cut into quarters (leave the skin on)
- Line the base of a large oven proof dish with foil so that the juices from the cooking are contained.
- Put all the fruit into the dish, drizzle the honey and sprinkle the sugar and cinnamon over the top.
- Bake for about 30 to 40 minutes until the tops of the fruit are browning slightly.
- When cooked, remove from the oven and set aside to cool in the foil.
End of Summer Roasted Fruit Flapjack
320g GF oats
120g ground almonds
80g GF oat flour (easy to make at home as in this post)
190g unsalted butter
100g soft light brown sugar
70g golden syrup
70g clear runny honey
300g roasted summer fruit (weight including juice) made as above.
- Base line a 23 cm/9 inch square loose-bottomed cake tin (at least 5cm/2inch deep) with baking paper.
- Pre-heat the oven to 180 C / 350 F / Gas 4.
- Weigh the oats, almonds, oat flour and cinnamon into a large mixing bowl and stir well to combine. Set aside.
- Put the butter, brown sugar, golden syrup, honey and salt into a medium saucepan and heat on a low heat, stirring frequently until the butter has melted, the sugar has completely dissolved and all ingredients are fully combined. Do not let the mixture boil.
- Pour the melted butter-sugar mixture onto the dry ingredients and stir well until all the dry ingredients are well-coated.
- Add the roasted fruit and gently fold into the oat mixture, trying to keep some of the fruit intact as ‘pieces’.
- Spoon the mixture into the baking tin, ensuring it is pushed into the corners and smooth the top evenly.
- Bake for 25 to 30 minutes until golden with the edges just turning a little darker.
- Whilst still warm, turn out onto a clean chopping surface and cut into pieces, before leaving to cool completely.