Is it a cookie? Is it a cake? Is it a flapjack?? Well I’m not really sure what to call these, but what’s in a name anyhow?? Last Saturday afternoon with my Sister, post Welsh Rugby win (wooooo!), and some time on our hands we decided to do a bit of Sisterly bonding over some baking. Except we didn’t have any specific recipe in mind to follow and went with a ‘lets see what’s in the cupboards / ready steady cook challenge’ . Helpfully my Sister is a bit of a baking fanatic so we had plenty of things to choose from – dessicated coconut, ground almonds, blanched almonds, vanilla essence, cinnamon – the list goes on! With a bit of a helping hand from the shop across the road which contributed the banana and sultanas this recipe was born. I loosely based it on my Apple and Cinnamon Cookies for the ratio between wet to dry ingredients, choosing to replace the egg with a banana (a tip I have found from vegan websites as my Sis is allergic to eggs). They went in the oven, with all our fingers crossed and they came out 25 minutes later a cross between a cookie and a flapjack, very coconutty and pleasantly sweet from the banana, apple and sultanas. Since I’ve been having a bit of an odd flapjack craving lately (word of advice don’t walk into Konditor and Cook . EVER.) I’m going to call these a cookie-flapjack – even if they don’t have any oats, butter or golden syrup in….
Ingredients (makes 18)
- 50g blanched almonds (you could use flaked almonds, or even whole ones)
- 50g ground almonds
- 50g dessicated coconut
- 100g sultanas
- 1 red apple grated (skin on)
- tsp cinnamon
- 1 medium sized banana puréed
- tsp vanilla essence
- Level dessert spoon of olive oil (or melted coconut oil)
- Pre-heat the oven to 180 degrees C.
- If using whole or blanched almonds, blitz them in a food processor or chop up into very small chunks.
- Add the blitzed almonds to a mixing bowl, with the ground almonds, dessicated coconut, sultanas, grated apple (including the skin as it gives a wonderful colour and texture) and cinnamon. Mix well.
- Blend the banana into a purée and add to the dry mixture along with the vanilla essence and olive oil. If I had been in my kitchen I probably would have used coconut oil. The mixture should all come together into a loose dough.
- Use a dessert spoon, to scoop out a just smaller than golf-ball sized amount, and roll into a ball. Place on a baking sheet, along with the 17 other balls. We used a silicone baking sheet. If you don’t have one of these then line a standard baking tray with baking paper. Flatten down each cookie-flapjack a little with the back of a fork.
The flapjack cookies pre-baking.
- Bake in oven at 180 degrees C for 25 mins. Check them regularly in case your oven behaves differently, especially as the sultanas have a tendency to burn!
- Store in an air-tight container.