Our apricot, almond & honey flapjacks. Ideal for simple baking with the kids during the October holidays.
Flapjacks are quite simply one of my favourite sweet treats, at their absolute best when they have the right amount of chew. But rest assured I’ve eaten plenty that have been well below par! As with all baked goods, in my opinion they have to be worth the calories. Too often I have looked forward to the sweet, stickiness of a flapjack to be handed something dense, stodgy and almost cake-like (a bad cake at that). Not so these flapjacks which have been made to my exact specifications.
Now there is a granola bar sold by a rather famous coffee shop that I am rather partial to. However, it’s still not exactly how I want it, I prefer apricot to cranberry.
That’s when I decided it was time to badger Michelle, the best baker I know, to create one just for me. So armed with my list of preferred ingredients: apricot, almond, honey, sunflower and pumpkin seeds, whole rolled oats, Michelle set to work. She arrived at my door with a box full of these wonderful sweet, chewy flapjacks. Yes I know I am very lucky to have such a good friend! My entire family love it when Michelle turns up with a box or a tin in hand. (Last week she turned up with cheesecake as she’d made too much!)
However back to the flapjacks. I can safely say she has indeed created them to taste exactly how I want them to. They are delicious and I can bake them myself now that I have the recipe.
Of course if you are fussy like me you can add in our leave out your own favourite ingredients. Swap almonds for hazelnuts, add in raisins or cranberries. If honey isn’t your thing then add syrup or indeed maple syrup. Make them your own.
However without a doubt, in my opinion these are the best version. Thank you Michelle x
Seriously chewy and moorish oat bars filled with whole roasted almonds, dried apricots and seeds! Perfect for breakfast or mid afternoon pick me up!
- 125 grams whole almonds oven roasted at 180 fan for 10 minutes
- 280 grams butter
- 3-4 tbsp honey
- 250 grams light brown sugar
- 350 grams oats
- 50 grams pumpkin seeds
- 50 grams sunflower seeds
- 200 grams dried apricots diced
Preheat oven to 180 fan and roast the whole almonds for 10 minutes on a baking tray. Turn oven down to 160 fan. Meanwhile, prepare a 9 x 13in baking tin with greased parchment paper to stop the flapjacks from sticking.
In a small saucepan add the butter, sugar and honey over medium heat until melted, stir to combine.
In a large bowl, add the remaining ingredients including the toasted almonds.
Once the butter mixture is melted pour over the dry ingredients and combine fully with a wooden spoon. Pour into the prepared tin and smooth out so the mixture is even.
Bake in the preheated oven for 40 minutes. Allow to cool in pan for 10 -15 minutes on a wire rack. After 10 -15 minutes remove the parchment from the pan and place directly on the cooling rack until completely cool. Cut into portion sizes of your choice.
These flapjacks keep for up to 5 days in an airtight container.