Sunflower & Pumpkin Seed Flapjacks

Multi Seed Flapjack

Sunflower & Pumpkin Seed Flapjacks

Everyone has a flapjack recipe that they think is the best. This is mine and obviously I think it’s by far the best. You can’t really go wrong provided you stick to the ratios of butter, sugar, syrup & oats. Then you can add whatever seeds, nuts and dried fruits you want. This one is packed full of mixed nuts & seeds and juicy raisins. You will need a large baking tray 30x40cm and at least 3cm deep. 

Makes 20 large flapjacks.


500g unsalted butter

500g caster sugar

100g demerara sugar

200g golden syrup

1K organic oats

100g pumpkin seeds

100g pumpkin seeds

100g chopped walnuts

100g chopped mixed nuts

200g raisins


Preheat oven to 150C / 300F / Gas mark 2.

Weigh out the golden syrup in to a pan and add the butter, caster sugar and demerara sugar. Heat gently, stirring until the butter has melted and all the sugars have dissolved.

Meanwhile, in a large bowl mix together all the rest of the dry ingredients. Pour in the buttery syrup and mix really well.

Line your baking tray with greaseproof paper and pour the mixture in. Pack down smooth with the back of a metal spoon and place in the middle of the oven until golden brown approx. 15 – 20 minutes. Leave to cool completely before attempting to cut in to fat rectangles.

Sunflower & Pumpkin Seed Flapjacks

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