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Honey and Peanut Butter Flapjacks
These bars are really very moreish and you only need a small piece to fill you up.
Ingredients
- 125 grams unsalted butter
- 150 grams soft brown sugar or light muscovado sugar
- 125 grams no-sugar-added crunchy peanut butter
- 75 grams honey plus a little more to finish
- Finely grated zest of 1 orange
- Finely grated zest of 1 lemon
- 200 grams porridge oats not jumbo
- 150 grams dried fruit such as raisins, sultanas and chopped apricots, prunes or dates, either singly or in combination
- 150 grams mixed seeds such as pumpkin, sunflower, poppy, linseed and sesame
Instructions
- Preheat the oven to 160C/gas mark 3. Grease and line a baking tin, about 20cm square.
- Put the butter, sugar, peanut butter, honey and grated citrus zests in a deep saucepan over a very low heat. Leave until melted, stirring from time to time.
- Stir the oats, dried fruit and three-quarters of the seeds into the melted butter mixture until thoroughly combined. Spread the mixture out evenly in the baking tin, smoothing the top as you go.
- Scatter the remaining seeds over the surface and trickle with a little more honey. Bake for about 30 minutes, until golden in the centre and golden-brown at the edges.
- Leave to cool completely in the tin (be patient – it cuts much better when cold), then turn out and cut into squares with a sharp knife. These bars will keep for 5-7 days in an airtight tin.
Notes
The fruit I used was mainly raisins with some dried cranberries and dried apricots. I used a mixture of smooth, crunchy and three nut peanut butter, because that's what I had in the house. The peanut butter doesn't dominate the taste of the bars and they are the soft and fudgy type of flapjack rather than the crisp, crunchy type.
Nutrition
Calories: 282kcalCarbohydrates: 32gProtein: 5gFat: 15gSaturated Fat: 5gCholesterol: 16mgSodium: 41mgPotassium: 236mgFiber: 3gSugar: 14gVitamin A: 200IUVitamin C: 0.7mgCalcium: 22mgIron: 1.4mg