Raspberry Flapjack

Words & Pictures: Madeline Bowker

So – the second instalment in this series of treats masquerading as cycling nutrition is Raspberry and Honey Flapjack.  I’ve seen variants of this recipe in a number of places including the highly reliable BBC Good Food website but this version combining oats, honey and raspberries seems an appropriate nod to Criterium Cycles’s Scottish heritage  – all it needs is a dash of whiskey, although combining whiskey and cycling is not something we would recommend, at least not at the same time!

As a snack to top up depleted energy levels on a ride, flapjack is perfect.  There’s healthy oats combined with lots of sugar, all packed into a neat, easy-to-carry bar.  But this recipe has the added benefit of raspberries which not only taste delicious against the honey but cut through the sugary sweetness in every mouthful (I tend to be fairly generous with the raspberries!).  I have made this recipe with fresh and frozen raspberries and both were equally delicious, so go with whatever is available.  I can’t guarantee it will get you over the next hill, but it certainly helps.

Ingredients:

• 150g butter
• 150g light brown soft sugar
• 4 tbsp honey
• 300g porridge oats
• 100g frozen raspberries

Method:

• Heat the oven to 200C / 180C fan and line a 20 x 20cm baking tin with baking parchment.
• Melt the butter, sugar, honey and a pinch of salt in a pan.  Once the mixture is bubbling and combined, stir in the oats.
• Tip the oat mixture into the baking tin and press down with the back of a spoon. Scatter over the raspberries then lightly press them into the oat mixture.  Bake for 25-30 mins until golden brown.  Leave to cool, cut into squares and enjoy!