Pistachio and Apricot Flapjacks

This sticky sweet traybake has all the normal ingredients for flapjacks but with the added flavours of crunchy pistachio, sweet apricot and chewy caramel. 

Flapjacks make a great breakfast if you’re in a hurry, and the best thing about them is that you can put any choice of fruit you like in them. Feel free to use other fruits, nuts, chocolate chips and seeds. 

These tasty flapjacks have several flavours that work together perfectly to produce a chewy, fruity, nutty flapjack…This bake never seems to last long in my kitchen. 

Pistachio and Apricot Flapjacks

2015-10-08 07:19:06

Serves 12

This sticky sweet traybake has all the normal ingredients for flapjacks but with the added flavours of crunchy pistachio, sweet apricot and chewy caramel.

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316 calories

46 g

27 g

14 g

5 g

7 g

74 g

11 g

15 g

0 g

6 g

Nutrition Facts

Serving Size

74g

Servings

12

Amount Per Serving

Calories 316

Calories from Fat 118

% Daily Value *

Total Fat 14g

21%

Saturated Fat 7g

35%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 27mg

9%

Sodium 11mg

0%

Total Carbohydrates 46g

15%

Dietary Fiber 3g

13%

Sugars 15g

Protein 5g

Vitamin A

33%

Vitamin C

2%

Calcium

5%

Iron

14%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 350g rolled oats
2. 125g dried soft apricots, roughly chopped
3. 40g pistachios, roughly chopped
4. 150g melted butter
5. 125g demerara brown sugar
6. 100g golden syrup

Instructions

1. Preheat the oven to 160C. Place the oats, chopped apricots and chopped pistachios into a large bowl, and set aside.
2. Place the butter, sugar and syrup into a saucepan and heat over a low heat until melted and bubbling. Carefully poor this mixture over the dry ingredients and stir to combine.
3. Tip the mixture into the prepared tin and press down firmly using the back of a spoon. Bake in the preheated oven for 30-40 minutes, until golden brown.
4. Allow to cool in the tin for 20minutes, then mark the flapjack into squares. This will make it a lot easier to cut once completely cool. Once cold turn the flapjack out of the tin and cut into portions following the marks.

Adapted from Sainsbury's Magazine

beta

calories

316

fat

14g

protein

5g

carbs

46g

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Adapted from Sainsbury's Magazine

Forever Baking . . . http://www.foreverbaking.co.uk/