Fruit & Nut Flapjacks



3 cups oats 
¼ cup plain flour
200g butter / vegan butter or margarine and extra to grease pan.
1 cup dark brown sugar
1 cup golden syrup
¼ cup Supreme Flax seeds
¼ cup Supreme Golden Sultanas
½ cup Supreme Almonds, roughly chopped
½ cup Supreme Cashews, roughly chopped
¼ tsp Supreme Cinnamon Powder 
Pinch of salt 
50g dark chocolate, melted to drizzle on top


Preheat the oven to 170°c and grease and line a 12 x 8 inch cake tin. Place a pot over low heat. Add butter, dark brown sugar and golden syrup. Cook, stir occasionally until the sugar and butter has melted. Remove from heat, stir in oats, plain flour, flax seeds, golden sultanas, chopped almonds, chopped cashews, cinnamon powder and salt until fully combined.
Carefully tip the mixture into the greased and lined pan, spread and pat down into an even layer. Bake for 25-35 minutes until golden (the mixture will be ‘wet’ and will set upon cooling). Remove from the oven and leave to set and cool completely. Drizzle with melted dark chocolate and let the chocolate set then slice and serve. 


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