FLAPJACK

Course: Sweet Snacks

Preparation time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Makes:  20

Ingredients:

• 140 g organic Jumbo oats
• 20 g desiccated coconut
• 50 g finely ground pumpkin seeds
• 20 g  finely ground sunflower
• 50 g light brown sugar*
• 1 tbsp golden syrup
• 100 g butter, plus little extra to grease for the baking tray
• 15 gram sesame seeds
• Little butter is required to

Method:

1. Preheat the oven to 160°C.
2. Add oats, desiccated coconut, pumpkin and sunflower seed mixture in a big bowl.
3. Put the butter into a medium pan and leave it to melt. Add sugar and golden syrup and go on stirring continuously until these are mixed properly. There is no need to boil.
4. Bring the pan off the heat and pour the butter mixture on to the oats making sure that all the oats are covered completely. Combine these nicely.
5. Grease the baking tray and sprinkle half of the sesame seeds on the plate. Then pour oat mixture on to the plate. Make sure that the oat mixture is spread evenly on the plate. These can be leveled evenly by using a big spoon or a small flat steel bowl can also be used to level it down evenly.
6. Sprinkle the remaining sesame seeds over the top.
7. Bake for 30 minutes in the preheated oven or until brown on the sides.
8. Remove from the oven and leave it to cool for 8 to 10 minutes.
9. Cut the flapjack into pieces to 20 or less as required.

Special note:

• * Instead of sugar, try using xylitol, a natural alternative to sugar that contains far fewer calories than sugar, and thus can have great benefits for those concerned about blood sugar levels. Moreover, the glycemic index (GI) of xylitol is much less than it is for sugar.