Pecan and date flapjacks recipe

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  • Serves Makes 16
  • 15 mins to prepare and 30 mins to cook
  • 230 calories / serving
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foodie flapjacks HERO

Preheat the oven to Gas Mark 2, 150°C, fan 130°C. Grease and line a 23cm square baking tin. In a small saucepan, melt the golden syrup with the sugar and butter.

In a large bowl, mix the remaining ingredients together, then pour in the warm butter and syrup mixture. Stir to combine, then spoon into the tin, pressing the mixture flat with the back of a spoon.

Bake for 25-30 minutes until golden. Let cool for 2-3 minutes, then mark into squares. Leave until cold before removing.

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  • Ingredients

  • 100g golden syrup
  • 100g demerara sugar
  • 125g (4oz) unsalted butter
  • 200g whole rolled oats
  • 50g pecans, toasted and chopped
  • 100g medjool dates, pitted and chopped
  • 35g pumpkin seeds
  • 35g sesame seeds
  • 35g sunflower seeds
  • 25g desiccated coconut
  • ½tsp cinnamon
  • pinch of salt
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  • Energy 968kj 230kcal 12%
  • Fat 14g 20%
  • Saturates 5g 25%
  • Sugars 18g 20%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 24.3g Protein 3.4g Fibre 2.5g

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