These are essentially flapjacks with a few healthy ingredients added for good measure: dried apricots, nuts and seeds. This weekend I will be walking 27 miles across the Isle of Wight for charity: if there are any of these left by then I will be taking some with me!
I used a mix of seeds that included sunflower, pumpkin, linseed, hemp and sesame but you could use a combination of any seeds you fancy, replace them with other nuts or leave them out entirely. The same goes for the chopped almonds.
3 tablespoons golden syrup
30g soft brown sugar
170g dried apricots, chopped
170g porridge oats
30g almonds, chopped
30g mixed seeds, eg sunflower and pumpkin seeds
Set the oven to 170ºC.
Line a tin (about 8″ square) with baking parchment.
Melt the syrup, butter and sugar together.
Mix the rest of the ingredients into the syrup mixture.
Turn out into the prepared tin and press down well with the back of a metal or wooden spoon. If the mixture sticks to the spoon it is a good idea to oil the back of a metal spoon and use that.
Bake for 20-30 minutes or until golden brown. Allow to cool for a few minutes in the tin.
Cut into squares or bars:
Allow to cool properly on a wire rack.
As well as a good energy boost on a long walk, these make a good alternative to cereal bars as a snack, or even a breakfast on the run.