Seed and fruit flapjacks
Seed and fruit flapjacks
An easy flapjacks recipe filled with dried fruits, seeds and oats. Perfect for snacking, lunchboxes and hiking.
- 100 g butter (cubed)
- 50 g runny honey
- 50 g brown sugar
- 100 g FreshLife 4 seed mix (1/2 pack)
- 50 g FreshLife raisins
- 50 g FreshLife Australian sultanas
- 150 g Harraways rolled oats
- 1 Better Egg (size 8 beaten)
- Preheat the oven to 180°C . Line a shallow 20cm square cake tin.
- Melt the butter, honey and sugar together in a saucepan over a low heat, stirring regularly with a wooden spoon. Take off the heat and stir in the seeds, raisins and sultanas. Let cool. Stir in the oats and egg. Combine well.
- Spoon into the prepared tin and press using the back of a metal spoon until well flattened. It’s important the oats are well pressed, so that they stay firm enough to cut when baked.
- Bake for 20 minutes, or until golden and lightly browned around the edges.
- Score the flapjack into 12 pieces while hot. Leave to cool completely, then cut the flapjack with a sharp knife.
- Store in an airtight container for up to 3 days.
