Project Description

These flapjacks are sweetened using a combination of molasses, the by product of white sugar production and full of B vitamins and minerals especially Iron, and unrefined dark brown sugar. I tasted these delicious flapjacks last week  in the UK made by a lovely woman called Elena and couldn’t wait to get back to my kitchen to make my own version!

125g butter (I used butter as I think you get a better flavour but coconut oil will work fine)
40g unrefined dark brown sugar
60g molasses (sometimes called black strap molasses)
175g oats
2 tbsp sesame seeds
2 tbsp sunflower seeds

Preheat the oven gas 5 or 190 C. Line a shallow tin approx 21cm x 16cm with baking paper, allowing some baking paper to hang over sides.

Melt the sugar, butter and molasses together in a small saucepan on a low heat, stirring to combine.

Mix the oats and seeds together in a bowl and stir in the wet mixture until combined and well coated.

Press the mixture firmly into the tin and cook in the middle of the oven for 25 or 30 minutes.

Remove from the oven and allow to cool in the tin until just warm and lift out of the tin by the paper, cut into slices and leave to completely cool before storing in an airtight box.