Apricot and sunflower flapjacks

Apricot and sunflower flapjacks recipe

26 ratings

See method

  • Serves 20
  • 10mins to prepare, 30mins to cook
  • 257 calories / serving

Ingredients

  • 1tbsp vegetable oil – to grease tin
  • 200g unsalted butter
  • 75g demerara sugar
  • 200g golden syrup
  • 400g oats – gluten free
  • Pinch of salt
  • 150g sunflower seeds
  • 150g dried apricots, roughly chopped

Each serving contains

  • Energy

    1075kj
    257kcal
    13%
  • Fat

    14g 20%
  • Saturates

    6g 29%
  • Sugars

    15g 17%
  • Salt

    0.1g 2%

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

Method

  1. 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.
  2. 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.
  3. 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.

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