These quick flapjacks are very moreish. They are perfect for lunch boxes or to take on a picnic.Its also useful for using up fruit, seeds and nuts left in the store cupboard. Try mixing pecan nuts, sunflower seeds or dried cranberries for a change, or make a mixture of several different ingredients. Just make sure they all add to the same amounts. Keep the fruits to 100g, the nuts to 100g and the seeds to 50g. Also always chop the fruit and nuts so that they mix in and combine with the oats.
Walnut, apricot and pumpkin seed flapjacks
Servings: 24 pieces
- 100 g walnuts
- 50 g pumpkin seeds
- 175 g butter
- 100 g light brown soft sugar
- 3 tbsp clear honey
- 100 g chopped dried apricots
- 250 g porridge oats
- 1 Preheat the oven to 180°C, fan 160°C, gas 4.
- 2 Spread the walnuts and pumpkin seeds over a baking tray and toast in the oven for 5 minutes or until lightly golden. Leave to cool, then roughly chop.
- 3 Gently heat the butter, sugar and honey together in a small pan until melted, stirring occasionally. Remove the pan from the heat and leave to cool slightly.
- 4 Tip the dried apricots and oats into a large mixing bowl. Add the chopped walnuts and seeds. Pour in the butter mixture and mix well.
- 5 Lightly butter a 20cm square preferably loose-bottomed baking tin. Tip in the flapjack mixture and press down firmly with the back of a fork to make an even layer.Cover the tin with cling film and press down well with your hand. Chill for 20 minutes.
- 6 Bake for 30 minutes or until lightly golden. Place on a baking tray if using a loose- bottomed tin.
- 7 Remove from the oven and leave to cool in the tin for a few minutes to firm up, then remove from the tin and leave to cool completely on a cooling rack. Cut into 24 pieces.
Tip: For speed and to save washing up, melt the butter, sugar and honey in the microwave on a low setting for a few seconds at a time. Keep in a container in the fridge if you like it firm. Variations: Replace the apricots with chopped dates or a mixture of both.