I went for dinner at my dearest Jenny’s house a couple of weeks ago and her mum had baked something delicious. They were flapjacks but they were fruity and delicious and I needed the recipe ASAP. Luckily she obliged but of course I changed it up a bit, I’m so pro real butter but I was using these for my ‘healthy’ mid morning snack so I subbed the sugar for honey. The recipe was half honey and half sugar but I made it all honey. I know that sugar is sugar is sugar but I just feel better when the bees made it. Oh, I also subbed half the dried apricots for dried cranberries because I really love dried cranberries.
These are the perfect balance of nutrition and naughty, in my eyes, they are packed with fruit, seeds and nuts but also have that sweet, buttery deliciousness. These may be good for you but I’m not deluded that they are healthy in the sense that if you are torn between a banana or this, have the banana, but if you are torn between the triple layer chocolate fudge cake or the fruity flapjack then this is the choice to make because IT IS DELICIOUS. Unfortunately I was just sent a photo of the recipe so I am unable to credit it but I will do so as soon as I find it!
Ingredients: (Makes 12)
- 125 g of unsalted butter
- 200 g of clear honey
- The zest of 2 lemons (these will be lemony, go for the zest of 1 lemon if you’d prefer a hint of lemon or none if you don’t want any at all – I’m in the 1 lemon camp)
- 200 g of porridge oats
- 100 g of ground almonds
- 60 g of dried apricots, chopped
- 60 g of dried cranberries
- 50 g of sultanas/raisins
- 50 g of pumpkin seeds
- 50 g of sunflower seeds
- Preheat the oven to 180°C.
- Line an 8 inch square tin with grease proof/baking paper.
- In a large mixing bowl place all the dry ingredients (oats, ground almonds, dried fruit and seeds) and stir until well distributed.
- Put the butter, honey and lemon zest into a glass jug or bowl and heat gently in the microwave until the butter has melted. Stir well until mixed.
- Pour the butter mixture into the dry ingredients and mix until evenly coated.
- Scrape into the prepared tin and flatten into the corners, making sure it is approximately the same thickness all over.
- Bake for 30-35 minutes until golden and then remove from the oven and leave to cool in the tin.
- Slice and enjoy!