Cinnamon cashew flapjacks
Ingredients
- Step 1 140g butter , plus extra for greasing
- Step 2 140g light brown soft sugar
- Step 3 2 tbsp set honey
- Step 4 1 tbsp ground cinnamon
- Step 5 140g porridge oats
- Step 6 85g desiccated coconut
- Step 7 85g sesame seeds
- Step 8 50g sunflower seeds
- Step 9 1 tbsp plain flour
- Step 10 85g cashews or pecans
Calories: 282
Carbohydrate: 20 g
Protein: 5 g
Fat: 19 g
Cook time: 55 minutes
Prep time: 15 minutes
Total time: 70 minutes
Servings: 15
TAGS
Afternoon tea
Breakfast
Snack
Treat
British
2 of 5-a-day
Baking
Calcium
Easy baking
Flap jack
Honey flapjack
Make Ahead
Nutty flapjack
Oaty flapjack
Sara Buenfeld
Snack
spice
Winter
Directions
- Step 1 Heat oven to 160C/140C fan/gas 3. Grease and line a 20 x 30cm cake tin with baking parchment. Melt the butter in a large non-stick pan, add the sugar, honey and cinnamon, and stir with a wooden spoon over a low heat for 5-10 mins until the sugar dissolves.
- Step 2 Remove from the heat and stir in all the remaining ingredients until well coated in the buttery spice mixture. Tip into the tin and press down to an even layer. Bake for 30-35 mins until golden. Cool for 5 mins, then mark into squares - don't remove from the tin yet as they won't hold together until they are cold. Will keep in a sealed container for a couple of days.