125gwhole almondsoven roasted at 180 fan for 10 minutes
200glight brown sugar
50 gsunflower seeds
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.
These flapjacks keep for up to 5 days in an airtight container.