Tuesday, 9 September 2014

Sunflower Seed Flapjacks

Good fats/bad fats... it can be a minefield out there with lots of dietary advice being thrown at us from all directions. Everyone loves a treat but finding an energy-rich, healthy snack can be tricky! That's why I love this easy to bake flapjack recipe.

Don't be mistaken, it's not a low-fat recipe by any means ('real' butter!) but it has the classic flapjack recipe base with oats (great for long lasting energy!) and you can add seeds (sunflower or pumpkin work best) to increase the 'good fats' in the snack. Dried apricots also work a treat as would any dried fruit to be honest! So give it a go for the after-school snack; I'm sure you and your children will love it!

Sunflower Seed Flapjacks
200g unsalted butter
6 tbsp. golden syrup
330g porridge oats
2 tbsp. sunflower seeds (or pumpkin seeds or a mixture of both)
2 tbsp. nuts (I like to use flaked almonds, but any would do)

  1. Preheat the oven to Gas 4 and line a Swiss roll tin or 10" square tin with baking parchment.
  2. Combine the oats, seeds and nuts in a large mixing bowl with a pinch of salt.
  3. Gently heat the butter and golden syrup together over a low heat until completely melted.
  4. Add the liquid mixture to the dry ingredients and mix gently. Spoon into the prepared baking tray and press down quite firmly to level the mixture.
  5. Bake in the preheated oven for about 20-25 mins until golden brown. The flapjack won't quite be set, but leave to cool completely in the tin before turning out. I tend to score the flapjack into portions after about 10 mins of cooling but still leave in the tin until cold before removing.
  6. Enjoy! This will keep in an airtight container for a few days... if it lasts that long!