Honey Nut Flapjacks

I love a flapjack, but I don’t like them to taste too buttery or be too stodgy. I like to pretend they’re good for me as they’re full of rolled oats and sometimes nuts and dried fruit. But in reality they are packed with sugar and syrup.

Now we’re all allowed a treat every so often, and these flapjacks definitely aren’t ‘healthy’, they still contain butter and sugar, but I’ve taken all the syrup out and replaced it with honey. Natural honey has so many benefits – it’s an antiseptic and can help sooth sore throats and can even reduce symptoms in Hayfever sufferers. So I’m giving you permission to eat these guilt free, but maybe not a full tray in one sitting. Everything in moderation guys!

The lack of syrup means they will have a crumblier texture than you might be used to, but they’re still super sweet thanks to the honey and the nuts and seeds create a lovely crunch. They also smell divine when cooking in the oven. Good luck waiting until they’ve cooled down before trying a piece! Just don’t burn you tongue.

They freeze really well in an airtight container, then just get a piece out to defrost whenever you fancy.

Ready in 45 mins (10 mins prep, 30 mins in the oven, 5 mins cooling)

Ingredients

  • 100g of unsalted butter
  • 75g of soft brown sugar
  • 100g of honey
  • 200g of rolled oats
  • 25g of sunflour seeds
  • 25g of pumpkin seeds
  • 25g of walnuts, roughly chopped
  • 25g of almonds, roughly chopped

Method

  • Preheat oven to 180c / 160c fan / gas mark 4.
  • Spray a loaf tin or small cake tin with Fry Light or something similar or lightly grease with butter. – Pic 1
  • Put the butter, sugar and half the honey in a pan over a low heat and melt gently. Do not allow to boil – Pic 2
  • When the butter is just melted, take it off the heat and give it a mix. – Pic 3
  • Add the oats, nuts, seeds and the rest of the honey and mix well. – Pic 4
  • Pour into the greased tin and use the back of a spoon to press the mixture into the corners and smooth the top. – Pic 5
  • Bake for 25-30 mins until golden brown. Turn the tin in the oven half way through for an even bake. – Pic 6
  • Whilst the tin is still hot, use a blunt knife such as a butter knife to cut the flapjack into pieces, and run the knife round the edges of the tin to loosen it. – Pic 7
  • Leave to cool for 5 mins then turn out onto a wire cooling rack. Because you’ve already cut it, the pieces should just pull apart. – Pic 8
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