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Crunchy and chewy flapjacks, completely nut free and brilliant to batch make for packed lunches and school snacks.
Ingredients
- 70g melted butter
- 70g honey
- 180g oats
- 50g mixed seeds
- 40g sugar
Instructions
- Preheat the oven to 180c fan.
- Add all the ingredients to a large bowl and mix well with a spoon.
- Line an 8×8 inch baking dish with parchment paper and transfer the mixture into it. Press down with the back of a spoon to make it as compact as possible.
- Bake for 20 minutes.
- Once cooked, leave to cool in the tin for about 5 minutes before removing and cutting into 16 flapjacks.
Notes
These flapjacks will keep in an airtight container at room temperature for 5 days.
They can also be frozen. They will defrost at room temperature in about an hour.
Oats are naturally gluten free but can often suffer cross contamination when being packed. So if you require gluten free then please buy a “certified gluten free brand”.