Apricot Flapjack
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
-15 oz oats, rolled-One pack unsalted butter-6oz demerara sugar-6oz dried apricots, chopped-6 tbsp golden syrup-4 tbsp pumpkin seeds-4 tbsp sunflower seeds-1 handful pecans
Heat the butter, sugar and syrup in a pan until golden brown and bubbling.
Remove from the heat and blend in the oats. Then add the apricots, seeds and nuts.
Spread into a lined square tin and press firmly and thoroughly all over with either a wetter wooden spoon or a piece of greaseproof and something flat!
Bake for 20 minutes or until golden brown on top.
Leave to firm up in the tin before cutting into nine squares.
Wrap each square in the greaseproof used to line the tin (or press the top) before sticking in a tin to keep the squares from sticking to one another. Keeps well for at least a couple weeks.
Serving Size: 9 large squares
Number of Servings: 9
Recipe submitted by SparkPeople user FRANCESCALAST.
Remove from the heat and blend in the oats. Then add the apricots, seeds and nuts.
Spread into a lined square tin and press firmly and thoroughly all over with either a wetter wooden spoon or a piece of greaseproof and something flat!
Bake for 20 minutes or until golden brown on top.
Leave to firm up in the tin before cutting into nine squares.
Wrap each square in the greaseproof used to line the tin (or press the top) before sticking in a tin to keep the squares from sticking to one another. Keeps well for at least a couple weeks.
Serving Size: 9 large squares
Number of Servings: 9
Recipe submitted by SparkPeople user FRANCESCALAST.
Nutritional Info Amount Per Serving
- Calories: 502.8
- Total Fat: 29.2 g
- Cholesterol: 62.7 mg
- Sodium: 25.3 mg
- Total Carbs: 73.7 g
- Dietary Fiber: 7.1 g
- Protein: 5.1 g
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