Recipe for Crunchy Flapjack Bars

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Title: Recipe for Crunchy Flapjack Bars

Recipe details

Great for getting the Kids involved and healthy too!

Ingredients

  • 60 ml sp (4 tbsp) Vegetable Oil
  • 90 ml sp (6 tbsp) Honey
  • 25 g (1oz) Light Muscovado Sugar
  • 150 g (6oz) Organic Oats
  • 50 g (2oz) Sunflower Seeds
  • 25 g (1oz) Sesame Seeds
  • 25 g (1oz) Desiccated Coconut
  • 50 g 2oz) Dried Apricot Pieces, chopped
  • 50 g (2oz) Sultanas

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How healthy is your lunchbox?

Each serving contains

  • Calories: 

    213kcal, 11% of your GDA

     

  • Sugar: 

    15g, 17% of your GDA

     

  • Fat: 

    11g, 16% of your GDA

     

  • Saturates: 

    2.5g, 13% of your GDA

     

  • Salt: 

    Trace, 1% of your GDA

     

of your guideline daily amount

For further information on guideline daily amounts, please visit Tesco Healthy Living.

Method

  1. Put the oil and the honey into a saucepan and heat gently until the honey has melted. Remove from the heat and stir in all the remaining ingredients.
  2. Press the mixture into a greased 28cm x 18cm (11" x 7") baking tin and level the top.
  3. Cook in the oven for 20 - 25 minutes at 180°C/350°F/Gas Mark 4 until the biscuit is golden brown. Mark it into bars while it is still hot. Cool slightly, then cut into slices. Remove from the tin and cool on a wire rack.
  4. Store the bars in an airtight container; they will keep for one week.

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