I’ve had a lot of requests for a nut free lunchbox friendly flapjack and after playing around for a while and having the hard task of sampling all the recipes Madeleine and I have decided that this is by far the yummiest flapjack we’ve tasted! Its crammed full of seeds, dried fruit and oats with a good dose of honey for sweetness. You can vary the dried fruit but we’ve experimented quite a bit and this combo really is the best!
Makes 12 small squares
125g unsalted butter
25g sunflower seeds
25g pumpkin seeds
30g organic dried apricots, cut into raisin size dice
30g sour cherries, roughly chopped
175g porridge oats
Preheat the oven to 150oC and line a small ovenproof dish with foil, making sure that there is enough extra foil to fold over the flapjack once cool.
Melt the butter and honey in a small saucepan. Add the rest of the ingredients and stir to combine. Pour the mixture into your prepared dish and compact down with the back of a wooden spoon or spatula. Place in the oven for 35-40 minutes until lightly golden. Remove and allow to cool completely before portioning up. [Note: make sure it is completely cold before cutting otherwise it will crumble all over the place. I like to put mine in the fridge overnight just to be sure!]