Home baked cookies are always much healthier than processed ones. These are bursting with vitality with all the dried fruits and seeds.
4 tbsp honey
250g brown sugar
350g medium porridge oats
1 heaped tsp ground cinnamon
85g walnuts, roughly chopped (or hazelnuts) or pecans
50g dried cranberries
80g dried apricots, chopped very small
70g sunflower seeds
20g pumpkin seeds
Preheat Oven to 190ºC
- In a large bowl mix together the oats, cinnamon, walnuts, raisins, cranberries, apricots, sunflower seeds and pumpkin seeds (the quantities are interchangeable)
- Melt the butter and honey in a pan, then stir in the sugar until the sugar is fully dissolved. Bring to the boil and cook for 1-2 mins, stirring, until thickened into a smooth sauce. Add half the sauce to the dry ingredients, stir well, then add the remaining sauce and stir until fully combined.
- Spoon the mixture evenly into a baking tray lined with parchment paper smoothing the surface with the back of a spoon.
- Bake for 15-18 mins until caramelized and brown around the edges. Leave to cool in the tin before cutting into squares.
With so much fruit in these flapjacks, I like to bake the mixture on a high heat in the oven so the mixture will caramelize and harden up when cooled which makes them easier to cut into squares.