125gwhole almonds(oven roasted at 180 fan for 10 minutes)
280gbutter
3-4tbsphoney
200glight brown sugar
400goats
50gpumpkin seeds
50 gsunflower seeds
150gdried apricots(diced)
Instructions
Preheat oven to 180Cfan and roast the whole almonds for 10 minutes on a baking tray. Turn oven down to 160Cfan.
Meanwhile, prepare a 9" x 12" in baking tin with greased parchment paper to stop the flapjacks from sticking.
In a small saucepan add the butter, sugar and honey over medium heat until melted, stir to combine.
In a large bowl, add the remaining ingredients including the toasted almonds.
Once the butter mixture is melted pour over the dry ingredients and combine fully with a wooden spoon. Pour into the prepared tin and smooth out, using the back of a metal spoon, so the mixture is even.
Bake in the preheated oven for 30 minutes.
Allow to cool in pan for 10 -15 minutes on a wire rack. After 10 -15 minutes remove the parchment from the pan and place directly on the cooling rack until completely cool. Cut into portion sizes of your choice.
Notes
These flapjacks keep for up to 5 days in an airtight container.
Nutrition Facts
Apricot, Almond & Honey Flapjacks
Amount Per Serving
Calories 520Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 13g81%
Cholesterol 50mg17%
Sodium 176mg8%
Potassium 466mg13%
Carbohydrates 58g19%
Fiber 6g25%
Sugar 34g38%
Protein 8g16%
Vitamin A 1185IU24%
Vitamin C 0.2mg0%
Calcium 80mg8%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •