The perfect flapjack! Not flabby or oily or too sugary, we have played with this recipe over the last few months and this version seems just right. Depending on where you get your ingredients, you can make these for about 20p a square, and that’s using fair trade cocoa powder. They are really filling and will stop you popping into the shops for a more expensive and sugary snack.
You will need:
A big tray, the sort you would roast potatoes in, and some greaseproof paper
250g block of unsalted butter
225g of molasses sugar or other really dark brown sugar
340g of basic porridge oats
4 tablespoons of fair trade cocoa (or 1/4 of a 250g pot)
2 tablespoons of flour (any sort, it’s just to help it stick together. Spelt is good)
2 tablespoons of pumpkin seeds
2 tablespoons of sunflower seeds
2 tablespoons of brown linseeds (flax)
Preheat the oven to 140c (fan oven). Melt the butter completely in a saucepan. Take off the heat. Add the molasses sugar and squash it with a spoon to remove lumps, then mix. Add the oats and mix. Add the cocoa and mix – enjoy seeing it turn chocolately!
Add and stir in each remaining ingredient.
Line the tray with baking paper and pour in the mixture. Squash it down well with a spoon or potato masher. Pop into the oven.
Get all the traces of the mixture out of the saucepan with the spoon and lick the spoon!
After 20 minutes, they should be done. Run a knife through the mixture now to divide it into flapjack sized pieces.
When the flapjacks are semi-cooled, you can run a knife down their sides again and lift them out with a spatula. If they are still crumbly, leave them to cool a bit longer. Tear strips of the used baking paper to separate the layers of the flapjacks in your storage container, so they don’t stick to each other.
The perfect breakfast: A large flapjack, chopped up in a bowl with a chopped banana, sliced kiwi (you can keep the skin on for extra fibre, just wash it well) and a handful of almonds!