Nutty Flapjacks
Serves: 12
Ready in: 15 to 30 mins
Nutty Flapjacks
Ingredients
- 130ml Farrington's Mellow Yellow Rapeseed Oil
- 5 tbsp honey
- 200g porridge oats
- 25g sunflower Seeds
- 110g roasted hazelnuts (roughly chopped)
- 50g flaked almonds
- 110g sultanas
Method
-
1
Preheat the oven to 180C/350F/Gas 4.
-
2
Place the Mellow Yellow and the honey in a saucepan and over a moderate heat, stirring until the honey has melted; the oil and honey will not combine but just need to be warm and runny. Remove from the heat and add all the other ingredients.
-
3
Stir well and place the mixture in a 22.5cm (9in) square tin (oiled and lined with greaseproof paper) or individual muffin cases. If using muffin cases the mixture should be about 2.5cm (1in) thick. Press down firmly.
-
4
Bake in oven for 20-25 minutes until golden brown on edges. Score into 12 bars whilst still warm. Leave in tin to cool.
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Nutty Flapjacks was taken from COOK VEGETARIAN
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- 130ml Farrington's Mellow Yellow Rapeseed Oil
- 5 tbsp honey
- 200g porridge oats
- 25g sunflower Seeds
- 110g roasted hazelnuts (roughly chopped)
- 50g flaked almonds
- 110g sultanas
-
1
Preheat the oven to 180C/350F/Gas 4.
-
2
Place the Mellow Yellow and the honey in a saucepan and over a moderate heat, stirring until the honey has melted; the oil and honey will not combine but just need to be warm and runny. Remove from the heat and add all the other ingredients.
-
3
Stir well and place the mixture in a 22.5cm (9in) square tin (oiled and lined with greaseproof paper) or individual muffin cases. If using muffin cases the mixture should be about 2.5cm (1in) thick. Press down firmly.
-
4
Bake in oven for 20-25 minutes until golden brown on edges. Score into 12 bars whilst still warm. Leave in tin to cool.
Nutty Flapjacks was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
