Ingredients
- 1/4 cup butter
- 1/4 cup peanut butter
- 1/4 cup honey plus 1 tbsp.
- 2/3 cup Chilean blueberries, roughly crushed
- 2-1/2 cups porridge oats
- 1/3 cup pumpkin seeds
- 1/3 cup almonds, roughly chopped
- 1/2 cup walnut pieces
- 1 ripe Banana, peeled and mashed
Directions
Preheat the oven to 350 degrees F convection (160C fan/180C/gas mark 4). Line an 8-inch x 8-inch baking tin with parchment.
Melt the butter, peanut butter and 2-1/2 ounces of the honey in a large pan. Once melted and beginning to bubble, remove from the heat and stir in the remaining ingredients (except the extra honey). Mix well, spoon into the tin and level the surface. Bake for 35-40 minutes until firm and beginning to brown.
Warm the extra honey in a small pan and brush over the surface of the flapjack. Cool slightly and cut into 12. Store in an airtight container once cooled completely, for up to 4 days.
This honey flapjack is made without refined sugar, is packed with oats, nuts, and juicy Chilean blueberries.
Makes: 12
Prep time: 15 minutes
Cook time: 35-40 minutes