Seeded Flapjack (v)


I love a good flapjack, especially the extra chewy corner pieces 🙂 This was made in honour of our first Wainwright hike of 2019 (Cat Bells, Maiden Moor and High Spy) and kept us happily fuelled as we slogged up hill and down dale.

For 16-20 slices you need

  • 6oz butter/vegan spread
  • 6oz sugar
  • 2 tbsp golden syrup
  • 10oz porridge oats
  • 2 tbsp toasted pumpkin, sesame and sunflower seeds
  1. Melt the butter/spread, sugar and golden syrup together over a low heat.
  2. Add the oats and press into a lined swiss roll tin. Sprinkle over the seeds.
  3. Bake in a 170 degree oven for 15 mins.
  4. Leave to cool before cutting into slices and hiding/scoffing the corner pieces so no one else can get to them >_<


Peanut Butter Flapjacks

These are based on a recipe by the huge furry whipping tool. I’ve adjusted the quantities of dried ingredients to suit our tastebuds and preferences. Don’t be tempted to ditch the orange and lemon zest, it makes a real difference when you include rather than omit them. 

For 16 bars you need 

  • 125g unsalted butter
  • 150g soft light brown sugar
  • 125g crunchy peanut butter
  • 75g honey
  • Finely grated zest of 1 orange
  • Finely grated zest of 1 lemon
  • 200g oats
  • 75g sunflower seeds
  • 50g coconut
  • 50g pumpkin seeds
  • 50g sesame seeds
  • 100g chocolate chips
  1. Begin by melting the first six ingredients together until mingled 
  2. Add everything else apart from the chocolate chips. 
  3. Press into a lined tin 20cm x 20cm tin
  4. Scatter over the chocolate chips and bake in a 160 degree oven till browned all over.
  5. Leave to cool completely before trying to scoff. They do not slice well hot!