I have been making these for a few years now, I vary the recipe depending on what I have in the pantry but its always chunky full of fruits, nuts and seeds. The Oxford English Dictionary records the word “flapjack” as being used as early as the beginning of the 16th century, although at this time it seems to have been a flat tart. My kids love these flapjacks and I love that they’re getting an energy-filled snack without too much added sugar. Both call them Dad’s Flapjacks thus the name and they always disappear in a flash in our house.
Ingredients
- 65g dairy free spread
- 65g sugar
- 2 tbsp agave nectar or maple syrup
- 1 tbsp brown rice syrup or barley malt syrup
- 75g walnuts or brazil nuts or a mixture, chopped coarsely
- 35g Pumpkin seeds
- 35g sunflower seeds
- 35g sesame seeds
- 80g raisins or sultanas
- 35g dates chopped coarsely
- 35g dried apricots chopped coarsely
- 1 tsp cinnamon powder
- 1/2 tsp mixed spice
- 200g- 250g rolled oats
Instructions
- Melt dairy free spread in a large pan over a low heat
- Add sugar and allow to dissolve
- Add syrups and make sure the mixture is all runny then remove from the heat and all other ingredients except the oats and stir
- Add most of the oats and stir well, if you have liquid in the bottom add some more oats. You want moist but not too wet mixture.
- Put the mixture into a greased pan 20cm square tin and press down well
- Bake in the centre of the oven 170 degree, Gas mark 3 for 20-25 minutes.
- They will be done when the top looks and feels dry and the middle stays a bit sticky, you don't want to over cook them better undercook than burnt
- Remove from oven and allow to coo. then cut them into square or triangle chunks in a air tight tin they will last for a week.
Notes
Weigh out and chop all ingredients before had as once you have melted the fat and sweetener you will have to work fast.
