A raspberry and apple flapjack, otherwise known as a 'RAPPLEJACK'! This recipe uses the natural sweetness of fruit and a little honey but no added sugar to create a delicious and moist flapjack.
Preheat the oven to 180 degrees centigrade (fan-assisted).
Place the raspberries in a bowl and pour over 1 tbsp. of honey.
Meanwhile finely chop the apple and mix with the butter and the other 2 tbsp. of honey. You may find this easiest to do in a food processor.
Place this mixture in a medium saucepan and heat on low. Once the butter is melted and the honey is liquid tip in the oats, cinnamon and ginger. Stir well.
Line or grease a 20 x 20cm baking tin.
Push the oat mixture into the base.
Stir the raspberries with the honey. They should have defrosted a little and melted into the honey.
Spread the raspberry mix on top of the oats.
Place the baking tin into the oven for 18 minutes.
Remove and leave to cool before slicing into 9 portions.