CINNAMON CASHEW FLAPJACKS

Cinnamon cashew flapjacks image

Whip up a batch of these chewy, oaty flapjacks, packed with nuts, seeds and desiccated coconut - perfect as a afternoon pick-me-up

Provided by Sara Buenfeld

Categories Afternoon tea, Breakfast, Snack, Treat

Time 55m

Yield Makes 15

Number Of Ingredients 10

Ingredients

140g butter , plus extra for greasing
140g light brown soft sugar
2 tbsp set honey
1 tbsp ground cinnamon
140g porridge oats
85g desiccated coconut
85g sesame seeds
50g sunflower seeds
1 tbsp plain flour
85g cashews or pecans

Steps:

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.
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.

Nutrition Facts : Calories 282 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium