Pistachio and Apricot Flapjacks

Posted on October 10, 2015 in Traybakes

OLYMPUS DIGITAL CAMERA

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

OLYMPUS DIGITAL CAMERA

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. 

OLYMPUS DIGITAL CAMERA

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
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.
Write a review
Print
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.
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.
beta
calories
316
fat
14g
protein
5g
carbs
46g
more
Adapted from Sainsbury's Magazine
Forever Baking . . . https://www.foreverbaking.co.uk/

You Might Also Like

2 Comments

  • Reply Sammie October 11, 2015 at 9:35 pm

    Flapjacks are so delicious and yours look amazing. I love the addition of apricots and pistachios. Yummy. Thank you for sharing such a fab recipe. Sammie

    • Reply Emma October 13, 2015 at 12:36 pm

      Thank you Sammie, I’m normally one for the plain flapjacks but I thought I would mix it up a little. 🙂

    Leave a Reply

    Back to top
    css.php
    Follow

    Get every new post delivered to your Inbox

    Join other followers:

    %d bloggers like this: