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Flapjacks – how do you like yours? Thick or thin? Sticky or crunchy? Fruity or plain? We love flapjacks, little chunks of sticky yumminess for lunch-boxes or a post-run energy boost. Moreover, it’s quick and easy to prepare and doesn’t require fiddling around with the recipe to make it gluten-free.

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Here’s our favourite recipe:
125g of butter
75g soft light brown sugar
3tbsp golden syrup
225g rolled porridge oats
50g mixed seeds

Melt butter, sugar and syrup in a saucepan. Remove from the heat and mix in the oats and seeds. Line a 20cm square tin with baking parchment. Tip the mixture into the tin, press it down and bake in a preheated oven at 160C (fan) for 25-30 minutes. Let it cool completely and then cut into chunks.

I use whatever seeds are in the cupboard, the batch in the photo was linseed and sunflower seed, but it’s also nice with a handful of desiccated coconut. If you don’t like seeds then omit them and add an extra handful of oats to the mixture. On the matter of oats, some recipes call for jumbo oats however I find that ordinary porridge-grade oats are fine and bind together nicely.

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