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
- Heavy based saucepan
Ingredients you'll need...
Dry ingredients
- 50 g whole almonds roughly chopped
- 50 g mixed seeds pumpkin, linseed and sunflower
- 50 g dried apricots roughly chopped
- 50 g dried cranberries
- 50 g raisins
- 50 g sultanas
- 100 g rolled oats
- 150 g porridge oats
- 50 g demerara sugar
Wet ingredients
- 100 g unsalted butter
- 50 g golden syrup
- 1 egg large beaten
Here's what we do...
- Line your baking tin with greaseproof paper.
- Set your over to 190°C/170°C Fan/Gas mark 4
- Make sure all of your fruit is separated and not stuck together in clumps.
- Heat your frying pan on a hot heat for a minute.
- Add your chopped almonds and seeds to the frying pan and turn the heat down to medium high.
- Stirring continuously, toast the almonds and seeds for 3 minutes or until the smallest seeds start to turn golden. The sunflower seeds will pop as they heat.
- Tip into a bowl and set aside and allow to cool for 5 minutes.
- Add all of the rest of your dry ingredients to a bowl and mix together with your hands or a wooden spoon until fully incorporated.
- Melt your butter and golden syrup on a medium heat.
- Add all of your dried ingredients too your melted butter and syrup, including the nuts and seeds and mix.
- Add in your beaten egg and give everything a really good mix to ensure evenly combined.
- Tip your mixture into your prepared tin and spread it out evenly.
- Press the mixture down very firmly, using the back of a fork (I also press down with a potato masher).
- Place in the centre of the over and bake for about 15-20 minutes, until golden on top and lightly brown around the edges.
- When removed from the oven, score the flapjacks in to 8 pieces (or less if you prefer), press down about half a centimetre.
- Allow to fully cool in the tin.
- Once cool, cut the flapjacks up fully and remove.