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Apricot and sunflower flapjacks recipe

73 ratings

Ingredients

of the reference intake
Carbohydrate 27.7g Protein 4.1g Fibre 3.1g

Grease and line a 20cm square cake tin. Preheat the oven to 180°C/350°F/ Gas mark 4. Place the syrup, butter and sugar into a large saucepan and heat gently until the butter and sugar have melted into the syrup. Turn the heat off. Stir in the oats and salt.
Add the sunflower seeds and apricots mixing so that all the ingredients are well combined. Pour the mixture into the prepared tin and spread evenly.
Bake in the preheated oven for 25 minutes or until golden brown. Place the tin on a wire cooling rack and leave to cool. Remove from the tin and cut into squares when completely cool.