I am so busy getting ready to move that I haven’t made much recently, but I have promised to post my recipe for flapjacks, given to me by a friend. It’s good because you can pack in all sorts for good-for-you stuff.
200g porridge oats.
25g desiccated coconut.
50g light muscavado sugar.
5 tbsp golden syrup.
180-200g mixed nuts and seeds, chunkily chopped (50g almonds/macadamias, 50g pistachios, 50 pecans, 25 g sunflower seeds, 25g pumpkin seeds).
90g dried fruit (apricots are good).
Heat the oven to 180 degrees C. Butter an 18 x 28cm cake tin and line the base with baking paper. Mix together the oats and coconut. Melt the butter with the sugar and syrup over a medium heat. Give it an occasional stir until the sugar has dissolved and the butter melted.
Take the pan off the heat and stir in the oat mix, nuts and dried fruit. It says leave to cool but I never do. Tip and spread the mixture into the tin. Bake for 20-25 mins until pale golden. Cut into squares when cooling but leave in the tin until completely cool. Will keep in an airtight tin for a week or so.
Finn has managed to make something for his cousin (with a little help from me) so I’ll show you that.