Seeds and Honey Flapjacks.

 
Makes 10

1 tbsp sunflower seeds

1 tbsp pumpkin seeds

150 g oats, lightly crushed

1 tbsp desiccated coconut

10g prunes, chopped

15g dates, chopped

3 tbsp honey

1 tbsp golden syrup

1 tsp olive oil or walnut oil

1.      Pre-heat the oven to 180C

2.      Place the sunflower and pumpkin seeds between two sheets of kitchen paper or a clean towel, and on a hard surface, lightly crush them using a rolling pin. Place the oats in a blender and pulse it once or twice until the oats are just slightly broken up.

3.      In a large bowl, mix together the seeds, oats, coconut, chopped prunes and dates.

4.      In a small saucepan, warm the honey, syrup and oil together, then add to the dry ingredients and mix well.

5.      Line a baking tray with grease proof paper. Place the mixture in the tray and press it down firmly and evenly.

6.      Bake in the oven for 25 - 30 minutes.

7.      Remove from the oven, cut into rectangular pieces and cool. Store the flapjacks in an airtight container.