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I can give you Flapjacks from a very old WW cookbook
8 tablespoons low fat spread
2 tablespoons soft brown sugar
4 tablespoons golden syrup
8oz porridge oats
1 teaspoon veg oil
Melt the low fat spread in a large pan, add the sugar and stir until it's dissolved. Stir in the syrup. Remove the pan from the heat, add the porridge oats and mix well.
Grease a square 8-inch baking tin with the oil, spoon in the oat mixture and spread evenly over the base, pressing down lightly with a fork. Bake in a hot oven, 190C Gas mark 5 for 15 - 20 minutes or until golden brown. Let it cool slightly then cut into 8 pieces. Leave until completely cold before removing from the tin.
Each piece will cost you 5 points though!!!
8 tablespoons low fat spread
2 tablespoons soft brown sugar
4 tablespoons golden syrup
8oz porridge oats
1 teaspoon veg oil
Melt the low fat spread in a large pan, add the sugar and stir until it's dissolved. Stir in the syrup. Remove the pan from the heat, add the porridge oats and mix well.
Grease a square 8-inch baking tin with the oil, spoon in the oat mixture and spread evenly over the base, pressing down lightly with a fork. Bake in a hot oven, 190C Gas mark 5 for 15 - 20 minutes or until golden brown. Let it cool slightly then cut into 8 pieces. Leave until completely cold before removing from the tin.
Each piece will cost you 5 points though!!!
Sticky Date & Oat Flapjacks
150ml boiling water
1 tsp vanilla essence
150g low-fat spread
150g oats
75g light brown sugar
1 tbsp sunflower seeds
1 tbsp sesame seeds
6 tbsp apple juice
225g dried dates, stones and chopped
Preheat oven to 180C/350F/GM4. Line an 8in-square shallow tin with baking parchment or greaseproof paper. Place dates in a heatproof bowl and pour on the boiling water. Leave to stand for 15 mins, then add the vanilla essence and beat to a smooth puree. Gently melt the spread in a saucepan on a low heat and stir in the remaining ingredients. Mix well and spoon half the mixture into the prepared tin, then press down well with the back of a wooden spoon. Spread the date puree over, and top with the remaining oat mixture. Bake for 25-30 minutes. Cool slightly in the tin and cut into 16 squares. Each square is 2 points.
150ml boiling water
1 tsp vanilla essence
150g low-fat spread
150g oats
75g light brown sugar
1 tbsp sunflower seeds
1 tbsp sesame seeds
6 tbsp apple juice
225g dried dates, stones and chopped
Preheat oven to 180C/350F/GM4. Line an 8in-square shallow tin with baking parchment or greaseproof paper. Place dates in a heatproof bowl and pour on the boiling water. Leave to stand for 15 mins, then add the vanilla essence and beat to a smooth puree. Gently melt the spread in a saucepan on a low heat and stir in the remaining ingredients. Mix well and spoon half the mixture into the prepared tin, then press down well with the back of a wooden spoon. Spread the date puree over, and top with the remaining oat mixture. Bake for 25-30 minutes. Cool slightly in the tin and cut into 16 squares. Each square is 2 points.
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