I love flapjacks because you have the chance to customise them very easily to your taste buds. This recipe mixes up the sweet with the nutritious very well. I do think you could reduce the sugar in these without compromising the flavour if you would prefer a less sweeter version. I also use a whole foods peanut butter, if you don’t like peanut butter you could use almond butter instead.
What you will need
300g porridge oats
100g pumpkin or sunflower seeds, or a mixture of the 2
50g desiccated coconut
50g plain flour
200g golden syrup
150g soft brown sugar
150g dried apricots, chopped
125g crunchy peanut butter
1 tsp vanilla extract
I also like to add 1 tablespoon of chai seeds.
How to make your flapjack
1. Preheat the oven to 160°C/fan 140°C/gas 3. Line an 18cm x 28cm Swiss roll tin with non-stick baking paper, leaving a little hanging over the edges for easy removal later.
2. Place the oats, seeds, coconut and flour in a large bowl and mix together. Melt the butter with the golden syrup in a saucepan, then mix in the sugar, chopped apricots, peanut butter and vanilla extract. Pour into the dry ingredients and mix until combined.
3. Press into the tin and bake for 20-25 minutes or until golden and slightly firm. Cool in the tin, then lift out on the paper and cut into 18 bars.
This recipe is from Rachel Allen’s cookbook.