Apple and Almond Flapjacks

Inspired by the 5 ingredient flapjacks I made last week from Bowl of Delicious and a colleague at work bringing in an apple and almond cake which was quite frankly one of the nicest things I have ever eaten, I decided to give an apple and almond flapjack a go.

I will warn you, this is far from my cheapest recipe. I was feeling fancy. To compensate it is very easy to make.



3 Apples, grated (I used Braeburn’s as they are my favourites)

1 Cup Almond Butter

1/2 Cup Honey

1 Cup Flaked almonds (or almonds chopped up)

1 Cup Dried Apple Rings, cut into little pieces

2 Cups of Porridge Oats

1 Teaspoon Almond Essence

1 Teaspoon Cinnamon


Grate the apples and add to a large mixing bowl.

Add all the other ingredients and mix.

Spoon into a lined baking tray.

Bake for 30 minutes on Gas Mark 5.

Cool down.


Say ‘Damn that’s good.’

If you don’t do the previous step then you have ruined them.

A recipe in three parts: The Get in my Mouth Fruit and Nut Bars

So the theme of Saturday was to get my Bake on, even though this recipe involved no ovens, or heat of any description.

It is so simple, and yet I cannot take credit, as the recipe was told to me by another member of the Money Saving Expert forum, it is devised of three parts of equal measurements. You can have creativity with what you chose.


1 cup nuts (The original poster used cashews, I used half almonds and cashews)

1 cup dates

I cup other dried fruit (the original poster used sultanas, I used dried apple rings cut up)

My goodness, the dried apple rings smelt so strongly of apple cider that I looked around the kitchen expecting to see some Bristol City FC Fans had taken roost.

(You will also need a better food processor than mine)



Soak the nuts and dates for a couple of hours in 2 cups of water.

Drain the nuts and dates and add both of them and your other cup of dried fruit to a (good quality) food processor and blend until you have what is supposed to be a thick paste but what for me was just a sticky bunch of food.

Place your mix into a container/mould and freeze for several hours, taking it out half way through to cut into squares.