4 tablespoons clover honey
4 tablespoons crunchy peanut butter
100g Jumbo oats
75g porridge oats
15g pumpkin seeds
15g sunflower seeds
1 tablespoon stoneground wholemeal flour
*Pumpkin seeds/sunflower seeds/sultanas can be swapped for equivalent amount of chocolate chips.
Put the honey and peanut butter into a saucepan and melt gently over a low heat until the mixture is combined and runny.
In a separate bowl, add the oats, sultanas, pumpkin seeds, sunflower seeds and flour, and mix thoroughly.
Add the honey and peanut butter mixture into the dry ingredients and stir well until all the dry mixture is well coated with the honey and peanut butter mixture.
Tip the flapjack mixture into the baking tray (square 21cm) and using the back of a spoon press evenly into the tray.
Bake in a preheated oven at 190°C for 12-15 minutes.
Leave in the tray until cool, then cut into bars. Leave until cold before removing the bars from the tray.
Makes 8-10 flapjacks