Healthy Tasty Flapjacks
Packed full of fruits and nuts, yet still sweet and yummy, great for lunchboxes to keep the kids healthy.
Servings: 8 large slices
Calories:
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Alter quantities (metric only) 8 large slices
Here's what you'll need...
- 9 x 9 inch baking tin
- Heavy based frying pan
- Small saucepan
Ingredients you'll need...
Dry ingredients
- 50 g Whole almonds skin on roughly chopped (⅓ Cup) or can be replaced with pecans
- 50 g Mixed seeds such as pumpkin, sunflower, sesame and golden flax (⅓ Cup)
- 50 g Ready to eat apricots or dried apricots roughly chopped (8 apricots or if dried ⅓ Cup) - can also be replaced with ready to eat prunes
- 50 g Dried cranberries or dried cherries (⅓ Cup)
- 50 g Raisins (⅓ Cup)
- 50 g Sultanas (⅓ Cup)
- 250 g Porridge oats or rolled oats or a mix of both (3 Cups)
- 50 g Demerara sugar or granulated white sugar (¼ Cup)
Wet ingredients
- 100 g Unsalted butter cut into cubes (½ Cup or 1 stick)
- 50 g Golden syrup (3 level tablespoons)
- 1 Large egg lightly beaten
Here's what we do...
- Line your baking tin with greaseproof paper and grease the sides of the tin with some extra butter.
- Set your over to 190°C/170°C Fan/350°F/Gas mark 4.
- Make sure all of your fruits are separated and not stuck together in clumps.
- Heat your frying pan on a hot heat briefly and then turn the heat down to medium and add your chopped almonds and seeds.
- Toast the almonds and seeds for 3-5 minutes, giving them a stir regularly so they don’t burn. They are ready once the pumpkin seeds start to pop, the smaller seeds start to turn golden and they give off a gorgeous nutty aroma.
- Tip into a bowl and set aside to cool (it is important not to leave them in the pan to cool as they will continue to cook and may burn).
- Add all of the rest of your dry ingredients to your large mixing bowl and mix together, then mix in your cooled toasted almonds and seeds.
- Melt your butter and golden syrup on a low heat, as soon as melted pour into your dry ingredients.
- Mix thoroughly together and then mix in your beaten egg (it can be easier to squelch it all in by hand to ensure everything is thoroughly mixed in).
- Tip your mixture into your prepared tin and spread it out evenly.
- Press the mixture down very firmly, using the back of a spoon.
- Place in the centre of your oven and bake for about 20 minutes, until lightly golden on top and around the edges.
- As soon as you remove the tin from the oven score the flapjacks in to 8 slices (or less if you prefer), press down about half a centimetre but not all of the way through. Then allow to fully cool in the tin.
- Once cool, cut through the flapjacks along your pre-scored lines and enjoy!