|
|
SEARCH RECIPES |
|
| |
|
| |
|
| |
|
SUBSCRIBE RECIPES |
|
| |
|
Subscribe FREE to receive periodic favourite recipes. |
|
|
|
|
| |
|
ASSOCIATES |
|
| |
|
| |
|
|
| |
|
Sticky Seed and Raisin Flapjacks |
| |
|
| |
| Course |
Any |
| Cuisine |
Unknown |
| Dish Type |
Cookies |
| Occasion |
Any |
| Submitted By |
Admin |
|
| Category |
Biscuits and sweet treats |
|
Method |
Bake |
|
Time |
45mins |
|
Calories |
250 |
|
Serves |
15 Flapjacks |
|
|
|
|
| |
|
|
Ingredients : |
|
* 100g unsalted butter, plus extra for greasing,
* 100g reduced fat olive spread,
* 25g sunflower seeds,
* 25g sesame seeds,
* 25g pine nuts,
* 100g raisins,
* zest and juice of 1 orange,
* 100g light muscovado sugar,
* 4 tbsp golden syrup,
* 250g oats,
* 100g plain flour
|
|
| |
|
| How to Prepare : |
|
Heat the oven to 160°C/325°F/gas 3 (140°C for fan ovens). Grease a 23 x 23cm baking tin with butter. Heat a dry frying pan, add the seeds and pine nuts and lightly toast for 2-3 minutes, shaking the pan when necessary to prevent them burning. Remove and set aside in a separate dish.
In the same pan, mix together the raisins, orange zest and juice and heat gently for 5 minutes. Remove from the heat.
In a separate pan, gently heat the butter, reduced fat olive spread, sugar and golden syrup, stirring occasionally until melted.
Put the oats, flour and a pinch of salt in a large bowl, and mix in the seeds and pine nuts. Pour over the butter mixture, add the raisins and stir until combined.
Transfer to the prepared tin and press down. Bake for 20-25 minutes until golden brown. Leave to cool for 5 minutes, then cut into squares and cool completely. |
|
| |
|
|
|
|
| |
|
|
|
LOGIN HERE |
|
| |
|
| |
|
ASSOCIATES |
|
| |
|
| |
|
| |
| INFORMATION |
|
|
|
| |
|
Add To Favorites
Post Comments
Email Recipe To A Friend
Print This Recipe
