Sunday, 12 November 2017

Recipe: Super Seedy Flapjacks



Now I consider myself more of a savoury fiend, but sometimes I just need a little something sweet with my afternoon coffee.

These flapjacks are great as they are packed with hunger busting oats and a variety of seeds to boost us in a variety of vitamins and omegas.


What I love about this recipe is that you can change it week on week or to suit your needs and personal tastes.


I tend to use the following:

Pumpkin Seeds - Rich in iron and protein

Sesame Seeds - These give the flapjack a really nice nutty flavour but also bring some omega 6 fatty acids into the mix which some say may help control cholesterol. 

Flax seed - Similar to sesame seeds but these guys are said to have the highest concentration of an omega 3 fatty acid (alpha-linolenic acid) in the world. Once again a positive for cholesterol, but also great for aiding digestion and a good source of fibre.

Sunflower Seed - My dwarf hamsters chows down on these like there's no tomorrow and at 2 years old shes well past her sell by date so they must be good. These little seeds contain high quantities of both vitamin E and B1. Maybe know I know why she has nicer hair and her nails grow faster than mine! 




Makes 12 flapjacks
Difficulty Level: Easy Peasy 
Prep Time: 15 minutes
Cooking Time: 30 minutes plus 20 to cool


Ingredients
250g Oats
150g Your choice of seeds or dried fruits
2 tbsp Agave syrup
175g Unsalted butter (no low fat substitutes please, it wont be nice and if you divide that by )
150g Soft brown sugar

75g Chocolate (optional, but very tasty)

You will also need:
A baking tin - mine measures 20cm x 12cm
Grease proof paper


1. Melt the butter, sugar and syrup in a pan until the sugar has dissolved

2. Add in the dry ingredients and mix well so all the different ingredients are well distributed

3. Pour the mixture into a baking tray lined with lightly buttered grease proof paper and bake at 160oc for 30minutes in the middle of the oven



4. When the flapjack is ready, you can cut it into squares but leave it to cool in the tray for 20 minutes or so as it will still be pretty soft at this stage and could fall apart. Once the flapjack is cool enough to handle you can take it out of the tray and leave it to finish cooling on a wire rack or chopping board.

5. If you want to add a little extra indulgence you can melt the chocolate and drizzle this over the squares of golden flapjack when they are completely cool.



Now just try not to eat them all at once!
K x
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