Seed coconut flapjack
Yum! Try this in the lunchbox instead of a packaged muesli bar.
Instructions
Heat the oven to 180°C. Line a 30x15cm baking tray with baking paper.
Melt the honey, butter and sugar gently until the texture is soft.
Mix fruit and dry ingredients in a bowl. Add the wet ingredients to the dry ingredients and stir really well to coat everything thoroughly.
Press the mixture into a pan with the back of a spoon so it is well compressed. Bake for around 20 minutes. Watch that the edges and fruit don’t burn.
When cool, cut into small pieces. (I like small pieces because it is so delicious and everyone gets to have a few pieces so they think they’ve had lots!)
Christine McMillan, Auckland
- Recipe by:
- Healthy Food Guide reader recipe
- Photography:
- André Martin
First published August 2006
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Recipe Information
Portions: 16 pieces
Time to make: 30 minutes
Total cost of all ingredients: $8.21 / $0.51 per serve
Ingredients
- 3 tablespoons honey
- 50g butter
- 75g brown sugar
- 100g porridge oats
- 2 tablespoons sunflower seeds
- 30g chopped dates, sultanas, apricots or cranberries
- 1/2 teaspoon ground nutmeg or cloves
- 3 tablespoons shredded coconut
- 2 tablespoons pumpkin seeds
Nutrition Information
| per serve | |
|---|---|
| Energy |
480
kJ
(115 Cals) |
| Protein | 2.2g |
| Fat - saturated |
5.6g
2.9g |
| Carbohydrates - sugars |
14.0g
10.2g |
| Dietary Fibre | 1.2g |
| Sodium | 30mg |
| Calcium | 20mg |
| Iron | 1.1mg |
| * NS: Not specified | |
HFG Tip
CHRISTINE SAYS: “This is so moreish, there is never enough to please everyone! A nice option is to ice it when it’s cool or drizzle over with melted chocolate.”
