Apricot and almond flapjacks with honey and seeds

Introduce

Chef :

Becky

Apricot and almond flapjacks with honey and seeds

#onerecipeonetree An easy recipe for tasty flapjacks with a salty twist that you can leave that out if you are cutting down on your salt intake. Delicious as a mid-morning snack or with an afternoon cup of tea, and great as an energy pick-up when you are flagging at any time of the day. I used apricots, almonds and seeds but you can play around with any nuts and fruits. Dates and hazelnuts work well, as do cranberries and pistachos.

Ingredient

140 gr

butter

100 gr

soft brown sugar

2 tbs

runny honey

175 gr

oats

5 tsp

chia seeds

5 tsp

mixed seeds

75 gr

flaked almonds

140 gr

dried apricots

1 pinch

salt

Cooking instructions

* Step 1

Put the oven on at 150º. the butter, sugar and runny honey in a pan over a low heat and leave to melt and dissolve together. Collect the dry ingredients together. Put the apricots in a food processar and blitz for a couple of seconds.

* Step 2

You can also chop them if you prefer. Add the almonds and apricots to the oats. Stir the pan while the last of the butter melts and the sugar dissolves.

* Step 3

Mix the oats, apricots and nuts and add the pan mix. Stir.

* Step 4

Add the seeds and mix well - if you don't mind getting sticky it is best to do the final mix with your hands. Put the mixture into an oven dish lined with grease proof paper.

* Step 5

Put the dish in the middle of the oven and leave for 40 minutes. When done, take the dish out and sprinkle with the salt flakes.

* Step 6

After about 10 mins of cooling time, cut into squares. When completely cool, put in airtight containers where they will keep for a week or so (if they last that long 😉).