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  • Olive Magazine

    Seasonal

    Aug 05, 2020 4 minutes
    Recipes ADAM BUSH Photographs STUART OVENDEN

    PBJ flapjacks

    50 MINUTES + COOLING CUTS INTO 12 BARS | EASY

    unsalted butter 75g
    golden syrup 4 tbsp
    crunchy peanut butter 100g
    rolled oats 200g
    raspberries 100g

    RASPBERRY COULIS

    raspberries 250g
    lemon ½, juiced
    icing sugar 2 tbsp
    cornflour 1 tbsp

    • To make the raspberry coulis, tip the raspberries, lemon juice, icing sugar and the cornflour into a pan and cook gently until the raspberries have softened and made a thick coulis. Push through a fine sieve into a bowl. Cool.

    • Heat the oven to 180C/fan 160C/gas 4. Melt the butter, golden syrup and peanut butter in a small pan. Tip the oats into a bowl and pour in the melted

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