Friday, 12 April 2013


When I was reading one of my grandma’s old notebooks I found a few recipes for something called ‘crunch’ and wondered what it was. When I read down the ingredient list I realised it was basically flapjack. When I created this flapjack recipe, however, I thought the title ‘crunch’ would best apply. A mixture of chopped nuts, oats, raisins, peanut butter and dark chocolate this treat is certainly crunchy, with moments of goo and chew. Substitute the golden syrup for honey, or omit it completely and you have a treat which isn’t too bad for you. Well, its gluten and dairy free anyway.

200g oatmeal
50 dark chocolate, chopped plus about 4 squares for melting
50 mixed nuts and raisins, chopped (my mixture contained peanuts, almonds, Brazil nuts and hazelnuts)
4 tbsp crunchy peanut butter
3 tbsp golden syrup

Preheat oven at fan 180°/200c/6.
Line and grease a 20x20cm brownie tin and begin the flapjack by mashing together peanut butter and golden syrup before mixing it into the oatmeal. Combine until the mixture starts to clump together then stir in the nut, raisins and chocolate. Note that this crunch isn’t as soft as a normal flapjack, so the mixture won’t really be wet at all.

Cover with tin foil, or a piece of greaseproof to stop the raisins catching and bake for 15 minutes. Leave to cool then melt the few pieces of dark chocolate and drizzle randomly over the top with a spoon

For another flapjack recipe look here here.


  1. We love flapjacks. The addition of peanut butter is a stroke of genius. I am putting this at the top of my 'Must Try' list.

  2. I wouldn´t dream of omitting the syrup! This recipe is great. So tempting.