If you’re not into off-the-shelf energy bars or gels and supermarket goodies are full of unnecessary extras, why not try this delicious recipe for making your own flapjack – perfect for your next long run or bike ride. The nuts and almonds are packed with essential minerals and vitamins while the oats are an excellent source of slow release energy.
Feel free to add in your own extras – chocolate or alternative nuts and seeds. Have fun! Original recipe here.
To make 16 bars:
- 125g unsalted butter
- 150g soft brown sugar
- 125g no-sugar-added crunchy peanut butter
- 75g honey
- Finely grated zest of 1 orange
- Finely grated zest of 1 lemon
- 200g porridge oats (not jumbo)
- 150g dried fruit, such as raisins, sultanas and chopped apricots, prunes or dates, either singly or in combination
- 150g mixed seeds
1/. Preheat the oven to 160C/gas mark 3. Grease and line a baking tin, about 20cm square.
2/. Put the butter, sugar, peanut butter, honey and grated citrus zests in a deep saucepan over a very low heat. Leave until melted, stirring from time to time.
3/. Stir the oats, dried fruit and three-quarters of the seeds into the melted butter mixture until thoroughly combined. Spread the mixture out evenly in the baking tin, smoothing the top as you go.
4/. Scatter the remaining seeds over the surface and trickle with a little more honey. Bake for about 30 minutes, until golden in the centre and golden-brown at the edges.
5/. Leave to cool completely in the tin (be patient – it cuts much better when cold), then turn out and cut into squares with a sharp knife. These bars will keep for 5-7 days in an airtight tin.