Because nut allergies have such an alarming reaction, my children's school has a blanket ban on anything containing nuts in lunch boxes. This isn't a particular big deal as they can always have nutty snacks when they get home from school. However, it does tend to mean that during term time I don't make nutty cakes and bakes because I'm busy making non-nutty things for their pack lunches.
Anyway, it's been half-term holiday this week so a good excuse to make some nutty flapjacks.
Seed and nut flapjacks
4 oz (110g) butter
4 oz (110g) golden syrup
2 oz (55g) light brown sugar
6oz (170g) oats
2 oz (55g) pumpkin and/or sunflower seeds
1 oz (25g) desiccated coconut
1 oz (25g) plain flour
2 oz (55g) chopped dried apricots
2 oz (55g) crunchy peanut butter
½ teaspoon vanilla extract
Preheat oven to 160°C (gas 3) and grease a suitable tin. Place the butter, syrup and sugar in a large pan and melt together over a gentle heat. Add all the other ingredients and stir until well combined. Press into the tin and bake for 15 to 20 minutes then cut into slices before cooling.
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