Fruit and Nut Flapjack

Do you have bits and pieces of dried fruit and nuts left over from Christmas? This is a tasty way to use them up…

 

Fruit & Nut Flapjack Recipe

 

Oven: CF778S

Accessory: Wire shelf

Dish: Rectangular baking tin (11″x7″, 29×18.5cm) lined with parchment

Oven Temp: 180C Convection

Ingredients:

50g butter

75g soft brown or golden caster sugar

3 tbsp Golden Syrup

50g nuts roughly chopped (walnuts, brazils, hazelnuts)

4 dried figs or 8 dried dates, roughly chopped

30g sour cherries or glace cherries or cranberries

30g apricots, roughly chopped

30g Pumpkin or sunflower seeds

1 tbsp ground almonds

200g oats (rolled or porridge mixed with left over muesli, crushed crunchy oat clusters also work well)

Method:

1. Melt the butter, sugar and syrup in a large bowl on HIGH power for 1min 30secs to melt. Stir.
2. Preheat the oven to 180C with the shelf on the lower level.
3. Add the oats, fruit, nuts and seeds and mix well.
4. Spread the mixture evenly in the lined tin and bake for 18-20 minutes until golden.
5. Allow to cool slightly then remove from the tin and cut into bars or squares.

 

These flapjacks are not too greasy, not too sweet and freeze well. Pop one into your lunch box or ruck sack for a healthy high energy snack!

The recipe is great for using up small amounts of dried fruit, nuts and seeds you may have left-over in the store cupboard.







The Kitchen Team

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