Raisin and apricot flapjacks

Raisin and apricot flapjacks

By
From
Thrive on Five
Makes
8
Photographer
Dan Jones

Classic flapjacks… but with a high fruit content. They look and smell delicious straight out of the oven, but resist the temptation to grab a slice until cool, as they need a little time to settle to keep their shape. The roasted pumpkin seeds add a delicious crunch. Apparently, they will store for up to four days in an airtight container… though in our house they have never made it beyond 24 hours.

Ingredients

Quantity Ingredient
20g pumpkin seeds
125g unsalted butter
50g soft brown sugar
2 tablespoons set honey
175g oats
120g raisins
120g apricots, cut into raisin-sized pieces

Method

  1. Preheat the oven to 200°C.
  2. Dry-roast the pumpkin seeds in a pan for three to four minutes until they start to pop, then set aside.
  3. Melt the butter, soft brown sugar and honey in a pan set over a low heat until the sugar is fully dissolved, about three minutes. Take care not to boil, and remove from the heat as soon as the sugar has fully dissolved. Add the oats, dried fruits and toasted pumpkin seeds and stir well.
  4. Line a 15cm square cake tin with baking parchment and press the mixture into the tin, ensuring it fills the base completely and is level.
  5. Score the cake into eight slices and bake for 25 minutes, or until golden brown.
  6. Leave to cool in the tin for at least one hour. If any raisins have risen to the surface, press them back into the flapjack before leaving to cool. Once cooled, lift from the tin using the baking parchment to support the flapjack, then cut into bars, following the scored lines.
Tags:
Healthy
five a day
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