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Cranberry and Sour Cherry Flapjacks
Juicy, slightly tart berries and crunchy toasted hazelnuts make these Cranberry and Sour Cherry Flapjacks an ideal snack or lunchbox treat.
Ingredients
- 110 g butter
- 80 g soft light brown sugar
- 1 tablespoon crunchy peanut butter
- 80 ml clear honey
- 250 g rolled oats
- 80 g dried sour cherries
- 80 g dried cranberries
- 1 tablespoon desiccated coconut
- 50 g roasted hazelnuts broken into pieces
Instructions
- Preheat the oven to 180℃/370℉/Gas4
- Melt the butter, sugar, honey and peanut butter together in a pan over a medium heat.
- Add the rolled oats, dried fruit, dessicated coconut and hazelnuts and stir well.
- Pour the flapjack mixture inot a greased 30cm/12in x 20cm/8in square baking tin. Press the mixture into the corners and smooth the top.
- Place into the oven to bake for 20 minutes, or until golden-brown and bubbling.
- Remove from the oven and allow to cool. Turn out of the tin and cut into equal-sized squares.
Nutrition
Calories: 360kcalCarbohydrates: 53gProtein: 5gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 26mgSodium: 83mgPotassium: 155mgFiber: 5gSugar: 31gVitamin A: 622IUVitamin C: 0.4mgCalcium: 34mgIron: 2mg