Seeded Flapjacks Recipes

SEEDED CHEESE & CHIVE FLAPJACKS

Steps:

• Melt the butter in a large pan, then add the oats, carrots, flaxseed, chia seeds and some seasoning. Leave to cool for about 10 mins. Heat the oven to 200C/180C fan/gas 6 and line a 20 x 20cm baking tin with baking parchment.
• Stir the cheese, eggs and chives into the oat mix. Tip into the tin and scatter over the mixed seeds. Press down with the back of a spoon, making sure it fills the tin to the edges. Bake for 25-30 mins until golden. Leave to cool completely in the tin before cutting into bars.

FLAPJACKS

Steps:

• Preheat the oven to 180°C/160°C fan/Gas 4 and line the base and sides of the baking tin with baking paper.
• To make it easy to measure golden syrup from a tin, first heat a tablespoon in a mug of boiling water for a minute before using. If you have digital scales, place a small pan on the scales, making sure they are registering zero, and use the hot spoon to scoop the syrup from the tin and into the pan. Re-set the scales to zero and add the demerara sugar and unsalted butter. Set the pan over a low heat to melt the butter and dissolve the sugar. Stir until smooth and remove from the heat.
• Mix the porridge oats, mixed seeds, ginger and salt in a mixing bowl. Add the melted butter mixture and stir well to thoroughly combine. Spoon into the prepared tin and press level with the back of a spoon.
• Bake on the middle shelf of the oven for 20-25 minutes, until starting to firm, remembering to use the shorter cooking time for more chewy flapjacks and the longer time if you prefer them crisper. The flapjacks will firm up and crisp as they cool.
• Remove from the oven and mark the flapjack into squares. Cool in the tin on a wire rack.Photography: Amanda Heywood © Hodder & Stoughton

MULTI-SEED FLAPJACK

Steps:

• Heat up sauce pan. Melt butter, sugar and syrup.
• Mix all dry ingredients in a bowl.
• Add melted butter mixture to dry ingredient and mix well.
• Transfer to a greased or lined baking tray. Smoothen or flatten the mixture. Bake in pre-heated oven 150C for 20-30 min (until golden brown)
• Remove from oven and cool it before cutting into desired size.

SEEDED FLAPJACKS RECIPE

Steps:

• Pre-heat the oven to 180°C (fan 170°C, gas mark 4). Line a brownie tin measuring 20cm x 30cm with baking parchment. Stand the golden syrup tin in a jug of boiling water to help when pouring it out later.
• In a large saucepan, gently heat the butter and sugar until melted and stir to combine well. Add the golden syrup and oats and stir again. Spoon out into the prepared tin and sprinkle over the sunflower seeds. Press the seeds down onto the surface. Place in the oven on the middle shelf and cook for 20 mins.
• Leave the flapjacks in the tin and after 10 mins out of the oven, cut them into 12 squares. Leave to cool completely in the tin before transferring to an air-tight tin (they will keep for up to 3 days).

FEELGOOD FLAPJACKS

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 20cm square tin with baking parchment. Heat the butter, peanut butter and honey or maple syrup in a small pan until melted. Add the mashed banana, apple and 100ml hot water, and mix to combine.
• Tip the oats, the dried fruit and the seeds into a large bowl. Pour in the combined banana and apple and stir until everything is coated by the wet mixture. Tip into the cake tin and level the surface. Bake for 55 mins until golden. Leave to cool in the tin. Cut into 12 pieces to serve or store in an airtight container in the fridge. They will keep for up to 3 days.