Baking

Flapjack

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 20

Time to make: 35 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

70g (½ cup) sliced or flaked almonds

1 ¾ cups rolled oatsoatmeal uncookedX

½ cup self-raising flour

50g (⅓ cup) dried apricots, chopped

70g (½ cup) soft brown sugarlight brown cane sugarX

125g reduced-fat spread, melted

3 tablespoons maple syrup

2 medium-ripe bananas, mashed

1 egg

3 tablespoons sunflower seeds

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Instructions

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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.

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.

Nutrition Info (per serve)

Calories 139 cal

Kilojoules 580 kJ

Protein 3 g

Total fat 7 g

Saturated fat 1 g

Carbohydrates 15 g

Sugar 10 g

Dietary fibre 2 g

Sodium 40 mg

Calcium 30 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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