Flapjacks aren’t the healthiest of treats with their high sugar content, but at least this recipe will leave you feeling like the wholesome ingredients (oats, pumpkin seeds, sunflower seeds and dried fruit) equal out the less than ideal ingredients (sugar and butter). Plus I think a little something extra inside and on top your flapjacks makes them a bit more interesting. Every bite being the same as the last can get tiresome (if you’re not a crazed low-carb gal seeking a naughty, massive sugar high).
1/ Preheat your oven to 180 C (350F) and line a deep 20 x 30cm (10 x 12 inch) tin with baking paper
2/ In a large saucepan melt the granulated sugar and butter until completely dissolved. I used only 250g of butter (50g short) in mine which is a slightly lighter option, however I think my flapjacks would have been softer with the extra butter so if you can justify it then add the whole 300g of butter
3/ Remove from heat and add in the oats, agave nectar (golden syrup), 2 Tablespoons of pumpkin seeds, 2 Tablespoons of sunflower seeds, 2 Tablespoons of dried cranberries (or sultanas or raisins) and cut the dried apricots into small pieces with kitchen scissors before dropping them into your mixture
4/ Stir until all the ingredients are well combined
5/ Pour into your baking tin and spread evenly pressing down with the back of a spoon until flat and smooth
6/ The recipe suggests reserving half the dried apricots to sprinkle on top but I found the apricots burnt in the first 10 minutes of baking, so next time I’ll mix them all into the mixture to avoid yucky black apricots!
Sprinkle the remaining Tablespoon of pumpkin seeds, sunflower seeds and dried cranberries evenly over your mixture and press them in a little
7/ Bake in your preheated oven for 10 minutes uncovered, then cover with foil for another 15 minutes
8/ Turn off your oven and let your flapjacks sit for 10 minutes before putting them on the bench. Using a sharp knife cut them into 24 squares and allow to cool completely
9/ Once completely cool (I waited about an hour) lift them out using the baking paper onto a flat surface and pull them apart (re-cut if you need to)
10/ Store in an airtight container for 3 days
* Recipe is an altered version of a Clover Light Butter advert in my Sainsbury’s Magazine March 2012 – I added extra seeds and dried fruit and used agave nectar in place of golden syrup, yum!