Flapjack
Baking

Flapjack

Serves: 20
Time to make: 35 mins
( Hands-on time: 15 mins )
Total cost: $ 11.00 / $ 0.55 per serve

(at time of publication)


Ingredients

  • 70g (1/2 cup) sliced or flaked almonds
  • 1 3/4 cups rolled oats
  • 1/2 cup self-raising flour
  • 50g (1/3 cup) dried apricots, chopped
  • 70g (1/2 cup) soft brown sugar
  • 125g reduced-fat spread, melted
  • 3 tablespoons maple syrup
  • 2 medium-ripe bananas, mashed
  • 1 egg
  • 3 tablespoons sunflower seeds

  • Instructions

    1 Preheat oven to 180ºC. Grease and line a slice pan base with baking paper.

    2 Place all dry ingredients in a mixing bowl. Stir in spread, honey, bananas and egg.

    3 Mix well and spoon into prepared tin. Smooth the surface and sprinkle with sunflower seeds. Cook for 20-25 minutes until lightly golden and firm to touch. Cool for 1/2 hour.

    3 Cut in squares while still warm.

    Nutrition Info (per serve)

      • Kilojoules 580kJ

      • Calories 139cal

      • Protein 3g

      • Total fat 7g

      • Saturated fat 1g

      • Carbohydrates 15g

      • Sugars 10g

      • Dietary fibre 2g

      • Sodium 40mg

      • Calcium 30mg

      • Iron 1mg

    HFG tip

    This flapjack can be frozen for 3 weeks, or it will keep in an airtight container in a cool place (unfrozen) for 4 days.

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    Author: Sarah Swain - Food writer, stylist and recipe creator
    Photographer: Devin Hart
    First published: May 2013

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