Orange and Dark Chocolate Flapjack

This delicious flapjack is a lovely alternative to mincepies – and so much easier to make.  It might seem a little unusual as the recipe calls for two whole boiled oranges, but the fruit in this flapjack gives it a fantastic flavour and a moist, chewy texture.

This recipe grew out of the healthy energy bars I developed for Hodmedod’s.  I’m a real fan of these energy bars and so I’m always experimenting with different flavours.  This is a little bit more decadent (look out for a super healthy version in January!) as it includes some brown sugar rather than the usual apple juice concentrate.  

When I first developed the recipe I used cut mixed peel, but then I discovered some Italian glacé orange peel (at Morrisons) which is really special and adds an extra tang to the recipe.  Surprisingly, cheap supermarket 50% cocoa solids tastes better than a hight percentage cocoa solids dark chocolate.  It was want to push the boat out, buy some orange-flavoured dark chocolate (or add a splash of Cointreau to plain dark chocolate).  Melt this and drizzle over the flapjack.

I’ve made it using naked barley flakes and quinoa puffs which I get from Hodmedod’s.  You can make this vegan-friendly by ensuring that you use chocolate that is suitable for vegans and by greasing the cake tin with a suitable alternative to butter (I like to use TREX).  Also, you can make it gluten free by substituting gluten-free oats for the naked barley flakes – although I’m a particular fan of the texture imparted by the barley.

The recipe makes 9 extremely generous portions.  But you can vary the size by cutting it into 12 or even 18 smaller slices.  It freezes well,  just cut into individual portions and wrap with clingfilm.

Orange & Dark Chocolate Flapjack

Makes 9 generous portions

  • 2 medium-sized oranges (about 350g-400g uncooked weight)
  • 1 ripe medium-sized banana
  • 4 tbsp sunflower oil
  • 100g soft light brown sugar
  • 1 tsp orange extract
  • 150g naked barley flakes
  • 50g quinoa puffs
  • 50g Italien glacé orange peel (or good quality chopped mixed peel)
  • 50g dark chocolate (this works well with 50% cocoa solids)
  • 50g flaked almonds
  • small amount of butter and baking parchment to base line the baking tin 

Method

Place the oranges into a small saucepan.  Cover with water and bring to the boil.  Cover with a lid and simmer for 40 minutes. Drain and leave to cool.

Meanwhile, pre-heat the over to 160ºC/GM3. Grease and baseline a 20cm square, loose-bottomed, shallow cake tin.

Cut the oranges into sections and remove any pips.  Process to a purée in a food processor.

Mash the banana in a large bowl.  Stir in the orange pulp, oil, sugar and orange extract, mixing well.

Add the remaining ingredients and stir until well mixed.  Spoon into the prepared cake tin; firm down and level the surface.

Put in the over for about 50 minutes until golden brown and firm to the touch.  Leave to cool in the tin.  Cut into 9 portions.

No printer-friendly version on this occasion, I’m afraid.  Wordpress have up-dated their system and I can’t work out how to upload a PDF version of the recipe!  I’ll add this as soon as I’ve got to grips with the technology.  Don’t let it deter you from trying this recipe though – it really is one of my star bakes.