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Seed-packed Flapjacks

Makes 16

100ml sunflower oil
30g molasses sugar
150g golden syrup
250g oats
50g pumpkin seeds
50g sunflower seeds
25g linseeds
25g chopped dried apricots
25g dried cranberries

  • Preheat oven 180C / Gas Mark 4. Grease a 20cm square tin.
  • Heat the oil, sugar and syrup gently in a pan or in a microwave, to dissolve the sugar.
  • Add all the remaining ingredients and mix well to combine. It’s worth taking time over this to get the dry ingredients absorbed by the sugar and oil mixture.
  • Pour into the prepared tin and cook for 20 minutes until set and golden.
  • Leave to cool for 10 minutes before marking into squares.
  • Leave to cool.
  • Turn out of tin. Will keep in airtight container for 1 week.