Pecan and date flapjacks recipe
- Makes 16
- 15 mins to prepare and 30 mins to cook
- 230 calories / serving
Ingredients
- 100g golden syrup
- 100g demerara sugar
- 125g unsalted butter
- 200g whole rolled oats
- 50g pecans, toasted and chopped
- 100g medjool dates, pitted and chopped
- 35g pumpkin seeds
- 35g sesame seeds
- 35g sunflower seeds
- 25g desiccated coconut
- ½tsp cinnamon
- pinch of salt
Directions
- Preheat the oven to 150°C, fan 130°C, Gas Mark 2. A 23cm square baking tin should be greased and lined. Melt the golden syrup, sugar, and butter in a small pot.
- Combine the remaining ingredients in a large mixing basin, then pour in the warm butter and syrup combination. Stir to incorporate, then spoon into the tin, pressing down with the back of a spoon to flatten the mixture.
- Preheat oven to 350°F and bake for 25-30 minutes, or until golden brown. Allow it cool for 2-3 minutes before cutting into squares. Remove from the oven once it has cooled.
