Apricot and pumpkin seed flapjacks recipe

10 ratings Rate
  • Makes 9-12 flapjacks
  • 10 mins to prepare and 20 mins to cook
  • 189 calories / serving
  • Freezable
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Healthy ApricotandPumpkinseedFlapjacks He

Preheat the oven to 180ºC, 350ºF, Gas Mark 5.

Gently melt together the butter, sugar and molasses (or maple syrup if using) until the sugar is dissolved. Stir in the remaining ingredients and mix really well. Spoon into an 18cm square tin and smooth over the top.

Bake for 20 minutes until golden. Leave to cool in the tin, marking the portions with a sharp knife but not cutting through until completely cold.

  • Ingredients

  • 75g (3oz) butter
  • 80g (3½ oz) molasses or maple syrup
  • 35g (¼oz) dark brown sugar
  • 240g (7½oz) rolled oats
  • 40g (1½oz) pumpkin seeds
  • 20g (3/4oz) sesame seeds
  • 60g (2½oz) dried apricots
  • Energy 790kj 189kcal 9%
  • Fat 9g 13%
  • Saturates 4g 20%
  • Sugars 9g 10%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 21.8g Protein 3.6g Fibre 2.6g


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