Without Hesitation, this is the most requested recipe in Sika Lodge. I’m asked probably five times a week for the recipe. I can understand why! Not to toot my own trumpet but these are amazing. These flapjacks are adapted from a Rachel Allen recipe. But I literally just throw in anything in terms of substitutions. So for example I do not have apricots and almonds, I’ll use cranberry and macadamia nuts. Or I can use gluten free oats and flour instead of regular oats and flour. The possibilities are endless with this gem of a recipe. Below is the recipe using apricots, but as I said just substitute in where appropriate.
The flapjacks are made twice to three time a week in this house. We have them if there’s no time for breakfast, or if there’s a play date to go on, or for my Bed & Breakfast guests of course. I always make these for my pregnant friends/new moms. They are a great source of energy to both the sleep deprived, and non sleep deprived alike.
During the Bed & Breakfast season they do not last too long in the house, but in the winter time they can be stored in a tupperware box in the fridge (I always keep them in the fridge anyway to keep them firm) for up to 2 weeks.
- 300g/11oz porridge oats
- 100g/4oz pumpkin or sunflower seeds & 100g/4oz sesame seeds.
- 50g/2oz desiccated coconut
- 50g/2oz plain flour
- 200g/7oz low fat butter spread
- 200g/7oz golden syrup
- 150g/5oz soft brown sugar
- 150g/5oz dried apricots, chopped
- 125g/4.5oz crunchy peanut butter
- 1 tsp vanilla extract
- Preheat the oven to 160C/325F/Gas 3.
- Line an 18cm/7inx28cm/11in Swiss roll tin with non-stick baking parchment, leaving a little of the parchment hanging over the edges for easy removal later.
- Place the oats, seeds, coconut and flour into a large bowl and mix together.
- Place the butter and golden syrup into a saucepan and cook until the two ingredients have melted and combined.
- Add the sugar, chopped apricots, peanut butter and vanilla extract to the saucepan and mix well. Then pour the mixture into the bowl of dry ingredients and mix together until the ingredients have become evenly combined.
- Pour the mixture into the prepared tin and press down firmly with a wooden spoon. Transfer the tin to the oven and bake for 20-25 minutes, or until the mixture has become golden-brown and slightly firm. Remove the mixture from the oven and allow it to cool in the tin.
- Once the mixture has cooled remove it, and, still in the paper, cut it into squares.
- Store in an air-tight container for up to one week. If freezing, to defrost just removed the desired quantity before bedtime and place in the fridge.