Pecan and date flapjacks recipe
Ingredients
- 100g golden syrup
- 100g demerara sugar
- 125g unsalted butter
- 200g whole rolled oats
- 50g pecans, toasted and chopped
- 100g medjool dates, pitted and chopped
- 35g pumpkin seeds
- 35g sesame seeds
- 35g sunflower seeds
- 25g desiccated coconut
- ½tsp cinnamon
- pinch of salt
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Shop ingredientsEach serving contains
- Energy
- 970kJ 230.0kcal
- Fat
- 14g
- Saturates
- 5g
- Salt
- 0.5g
- Sugars
- 18g
of the Reference intake
Carbohydrate 24.3gProtein 3.4gFibre 2.5g
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- Preheat the oven to Gas Mark 2, 150°C, fan 130°C. Grease and line a 23cm square baking tin. In a small saucepan, melt the golden syrup with the sugar and butter.
- In a large bowl, mix the remaining ingredients together, then pour in the warm butter and syrup mixture. Stir to combine, then spoon into the tin, pressing the mixture flat with the back of a spoon.
- Bake for 25-30 minutes until golden. Let cool for 2-3 minutes, then mark into squares. Leave until cold before removing.
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