Fruity Flapjacks

These are so delicious that a tray of these yummy flapjacks don't last more than a day or so in our house. They are perfect for lunchboxes and in my case just munching at home with a big mug of tea while i work.

Fruity Flapjacks

(adapted from Annabel Karmels recipe)

200g oats

30g raisins

30g sultanas

30g dried cranberries

(For the dried fruit i used half raisins and half apricots, chopped)

30g dessicated coconut (i used 60g)

85g butter (or Vegan spread)

4 tablespoons of golden syrup ( i used 4-5 tablespoons of honey)

110g brown sugar (which can be omitted and they taste just as good, only better for you)

Quarter teaspoon of vanilla essence

and i also added 1-2 handfuls of the Linwoods milled flax,sunflower,pumpkin,sesame seed and goji berry mix

Method

1)Set oven to 150 degrees C/300F and line a large tin with baking paper.

2)Melt butter, syrup (or honey/dates*) and the sugar if you are including it, together in a pan. Add this mixture to all the other ingredients that you have prepared in a mixing bowl and mix together.

3)Press down firmly into the tin and bake for 35-40 mins until golden and a little crispy.

N.B To prevent crumbling:

a) Don't cut them into squares until they are almost cold (chilling them in the fridge first can help), particularly if you've only used honey to sweeten them or b) Add a handful of dates* (destoned and chopped) when you heat your butter and honey as it makes the perfect syrup and keeps the flapjacks together perfectly.

MMMMMMMMMMM !