So what do we all feel about seeds then? Yep I agree, it’s what birds eat ain’t it? Thing is those tiny little seeds have a whole heap of health benefits stored inside them, so let’s make them slightly more appealing and whack ’em in a flapjack!
The sweetness of the apricot works particularly well with the nutty sharpness of the seeds and because of that I haven’t had to use too much honey. These make a great mid-morning snack, or mid-afternoon, or mid-evening snack…hell these are tasty any time of the day!
What’s In It?
- 400g Rolled Oats
- 250g Dried Apricots
- 200g Unsalted Butter
- 200ml Honey
- 25g Pumpkin Seeds
- 25g Sunflower Seeds
- 25g Sesame Seeds
- 10ml Coconut Oil
How Do I Make It?
Roughly chop 150g of the dried apricots and place in a saucepan along with the butter and honey. Heat until the butter has melted and the apricots have softened and then remove from the hob.
Stir in the porridge oats until coated and then spoon into the squares of an individual brownie tin.
Put the remaining apricots in a bowl and cover with boiling water. Leave for about 5-10 minutes, or until they have softened.
Drain the apricots and blitz in a food processor with the coconut oil until a jam like consistency starts to form.
Spread the apricot jam over the top of the flapjacks, making sure to get right to the edges as this is the ‘glue’ for the seeds.
Mix the seeds together in a bowl then sprinkle a teaspoonful over the apricot jam. It helps to pat them down slightly with the back of a spoon.
Bake in a moderate oven for 25 minutes.
Allow to cool completely in the tin, before carefully removing.
TOP TIP – Some of the seeds may still be a bit loose so expect a few to fall off. Store these in an airtight pot and use as a breakfast or salad topping…waste not want not we say!
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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