For me flapjack is the ultimate energy food. Granted, if you look at the ingredients individually you could possibly cry at the calorific value. But, let’s face it, you’re never going to sit down to eat a 250g block of butter (although our dog once did) are you? Or eat 200g of soft brown sugar while watching Coronation Street? The fact is that it’s all about balance, and a slab of this flapjack would be great as a quick breakfast in a rush, or before a training run or ride (even great to take on a ride).
I tend to make it with whatever dried fruits we have to hand but my preferred mix is figs, dates and apricots but you can throw in any dried fruits that you fancy.
So here is what you’re going to need to make it:
- 250g unsalted butter
- 200g soft, dark brown sugar
- 4tbsp honey
- 50g mixed seeds
- 50g mixed nuts (crushed to your own preferred texture)
- 100g mixed dried fruits (if using large fruits such as figs then cut to you preferred size)
- 300g rolled oats
And here is the method to make it:
- Line a 30cm x 20cm baking tin with baking paper (tip: lightly grease the tin with butter first and the paper will stick nicely and save frustration later).
- Pre-heat the oven at 150oC
- Melt the butter, sugar and honey together in a large non-stick pan over a medium heat. Once melted take off the heat and stir.
- Add the seeds, nuts, fruit and oats and mix well until the mixture is combined and consistent (make sure to get right to the bottom of the pan).
- Put the mixture into the pre-prepared tin and press it down with the back of a metal spoon. Make sure you press is firmly into the corners of the tin and get it as level as you can.
- Bake in the oven for 40 minutes (bake for 45-50 if you like it really crunchy).
- Remove it from the oven after baking and leave to cool on a wire rack before cutting into slabs sizes of your choice.
And there you have it, my deliciously yummy nutty, seedy fruity flapjack. Enjoy!
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