Date Flapjacks From Izy of Top With Cinnamon

Date Flapjacks | Izy of Top With Cinnamon on Pastry Affair
Date Flapjacks | Izy of Top With Cinnamon on Pastry Affair

I stumbled across Izy's blog, Top With Cinnamon, over a year ago. Izy's photographs are absolutely breathtaking and her flavor combinations are both decadent and refreshing. And she also makes gifs! Watching her dig a spoon or fork into cookies or cakes gets me every single time. I just stare at the gooey chocolate and sigh. You will, too.

Date Flapjacks | Izy of Top With Cinnamon on Pastry Affair
Date Flapjacks | Izy of Top With Cinnamon on Pastry Affair

Hi everyone! I'm so honoured to be able to guest post on Kristin's blog. Pastry Affair has been one of my top sources of inspiration ever since I started my blog. Thank you so much for inviting me to contribute to such a beautiful space!

Date Flapjacks | Izy of Top With Cinnamon on Pastry Affair
Date Flapjacks | Izy of Top With Cinnamon on Pastry Affair

Today, I'm bringing a classic British treat to your screens (and hopefully, kitchens!). Flapjacks.

Over here, a flapjack is a well-loved, simple granola bar-esque treat. They're loaded with butter and oats, as well as golden syrup. They're basically the best application of golden syrup in baking that I've ever found. That unique caramelised flavour translates so well to the final bar, and provides a brilliantly chewy texture. Of course, it can be easily substituted for another liquidy sweetener like honey or agave syrup, with excellent results too!

Date Flapjacks | Izy of Top With Cinnamon on Pastry Affair
Date Flapjacks | Izy of Top With Cinnamon on Pastry Affair

A few years ago, my brother went through a phase of baking chocolate chip flapjacks EVERY SINGLE WEEK. I mean, of course I love them (it's butter, sugar and oats. Only crazy people wouldn't love that) but eventually got tired of their richness.

Date Flapjacks | Izy of Top With Cinnamon on Pastry Affair
Date Flapjacks | Izy of Top With Cinnamon on Pastry Affair

In an effort to cut that richness and make them a bit more, ummm, healthy.... I've found my own perfect version of flapjacks. There's less added sugar in the oat part, coconut oil in place of some butter, and a gooey date ribbon running through them. (Oh, and there's a good pinch of Maldon salt in them too. Salty-sweet is my jam.)

Date Flapjacks | Izy of Top With Cinnamon on Pastry Affair
Date Flapjacks | Izy of Top With Cinnamon on Pastry Affair

The smell alone of these when they're baking will be enough to draw everyone into the kitchen. They're that good. And hey, you could probably pass them off as a healthy granola bar and no one would ever judge you for eating 4 of them in one go (that totally didn't happen. But also, it actually did.)

Date Flapjacks | Izy of Top With Cinnamon on Pastry Affair
Date Flapjacks | Izy of Top With Cinnamon on Pastry Affair

Date Flapjacks

Makes 12 bars or 24 triangles

1 cup pitted dates, chopped
1 cup water
1 tsp vanilla extract
1/4 cup butter
1/3 cup coconut oil
1/4 cup brown sugar
3 tbsp golden syrup, honey or agave syrup
1/2 tsp flaky salt
1/2 tsp baking soda
2 1/3 cups rolled oats
1 cup whole wheat flour

Preheat your oven to 350 degrees F and line an 8-inch square pan with parchment paper.

In a small saucepan, heat the dates and water over a low heat, stirring occasionally until softened. Stir in the vanilla extract.

In a large saucepan, melt the butter and coconut oil together. Take off the heat and stir in the sugar and syrup. Then add the baking soda, salt, oats and flour and stir together until combined. Press half the mixture into the lined tin, spread evenly with the date paste then top with the rest of the oat mixture (it helps if you crumble it up and sprinkle it over the date paste, then press it down afterwards). Bake for 20-30 minutes until golden brown. Once cool, cut into bars or triangles.

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Kristin Rosenau

Photographer, writer, and baker of all things sweet.

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