Top UK chef, Antony Worrall Thompson, says; "It's still possible to enjoy lunchtime treats whilst reducing the added sugar. My wife regularly cooks for my children, as do I, and we simply swap sugar for the low calorie sweetener SPLENDA®. Try my lunchbox friendly recipes - my kids can't tell any difference in taste - and you'll be safe in the knowledge that you're cutting down your child's sugar intake without sacrificing any of the great flavour." MAKES 16 · 175g butter, plus extra for greasing · 175g golden syrup · 4 tablespoons Splenda granulated sweetener · 300g porridge oats · pinch of salt · 50g dried cherries, halved · 75g ready-to-eat dried apricots, chopped · 40g white chocolate chips · 40g dark or milk chocolate chips
1. Preheat the oven to 180°C/350°F/gas mark 4. Grease a 20cm square baking tin and line it with greaseproof paper – by leaving an overhang of paper, the flapjacks will be easier to remove later. 2. Melt the butter with the golden syrup in a large saucepan over a gentle heat. Bring to the boil and cook for 2 minutes, stirring constantly. Remove from the heat. 3. Mix together the sweetener, porridge oats, salt, cherries, apricots and chocolate chips. Add to the saucepan and stir together until thoroughly mixed. Tip into the prepared tin and level the surface with the back of a spoon. 4. Bake for 20-25 minutes until golden brown. Cool for 30 minutes, then remove from the tin and cut into 16 squares. Leave to cool completely on a wire rack. Keep in an airtight container, or wrap in greaseproof paper. Per serving: 229kcal; 4g protein; 12g fat; 6.8g saturated fat; 29g carbohydrate; 16.2g sugars; 2.4g fibre; 0.15g sodium