My son wanted to take a snack into his school nursery this week like some of his new friends, rather than have the snack the nursery provide. The rules for snacks brought in to his nursery are that they must be “healthy and not contain nuts”. I thought that flapjack would be a great idea – oats are a slow release energy carbohydrate, and the addition of seeds and dried fruit would also be good. I didn’t want to use the usual staple ingredient of golden syrup in my flapjack, as it can be overpoweringly sweet sometimes, so I remembered back to some oaty, seedy and nutty biscuits I baked for the long commute I used to have before I became a mum, and replaced the traditional golden syrup with maple syrup. This recipe gives 12 bars of a very tasty, softer texture but not overly sweet flapjack.
- 150g Unsalted Butter
- 4 tbsp Maple Syrup
- 50g Caster Sugar (I used Golden Caster Sugar as it has a better flavour and is less refined)
- 250g Porridge Oats (not Ready Brek)
- 20g Sunflower Seeds
- 40g Raisins
- 40g Humdinger Dried Chopped Dates
Add in the rest of the ingredients, and then mix well to ensure the all the dry ingredients are coated with the buttery mixture. Peter loved to help with this part of the recipe!
Spoon the mixture into a pre-lined baking tray (approx 20cm x 30cm) – it helps to “stick” the greaseproof/silicon paper down with a smear of butter to stop it sliding around. This is also a good part of the recipe for small children to help with.
Allow the flapjack to cool in the tray for 10 minutes, after which time it has cooled sufficiently to stay in shape so that you can cut it into 12 or 18 bars. Then allow the flapjack to cool completely in the tray before cutting the bars again and placing in an airtight container.