Honey and Seed Flapjacks
A lovely recipe from the wonderful Martha, who baked with us for a few years. This version will satisfy the most avid of flapjack lovers! A great addition to a lunchbox. If you want a gluten-free version of these flapjacks, use honey rather than barley malt.
- 150ml honey or barley malt
- 250g regular or gluten-free rolled oats
- 160ml sunflower oil
- 60g flax meal/ground flax seeds/linseed meal/ground linseeds (different names for the same thing!)
- 40g desiccated coconut
- 40g pumpkin seeds
- 40g sunflower seeds
- 40g sesame seeds
- 40g raisins
- 20g goji berries
- a pinch of salt
Preheat the oven to 180C/350F/gas mark 4.
Before you start, stir the jar of barley malt or honey in a bowl of hot water to heat it and make it more liquid.
Meanwhile, put the oats into a large bowl with the oil and stir to coat. Add all the remaining ingredients except the barley malt or honey and stir until everything is well mixed.
Add the barley malt or honey and mix thoroughly.
Roll the mixture out in a flapjack tin or on a flat baking tray to about 2.5cm thick, Bake for 25 minutes, then remove from the oven and leave to cool before cutting.