Apricot Muesli Flapjack

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A while ago, when I made hobnobs for hobnob day, I made a seedy, apricot-y variation, inspired by one of my favourite flapjack recipes. As I sat on my peasant wagon (bus) home, I had the urge to make some again……. possibly due to the fact that I was hungry and stuck on a bus.

The recipe is easy, tasty, and except for the different types of seeds and dried apricots, easily constructed from the contents of the cupboard, unless of course like me….. you always have such things in stock!

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The first time I made this recipe, I overbaked it somewhat, and they almost broke my teeth, until, a fee days later, they had softened up a bit and then I ate the lot in quick succession! Subsequent batches have varied in consistency, depending on how accurate I have been with my syrup measuring, and whether I got a little distracted come taking it out of the oven time…. In any case, all were tasty!

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Sticky Apricot Muesli Bars Recipe – taken from the Vegetarian Student Cookbook  from Hamlyn (it’s just like being back at Durham!)

Ingredients

125g butter (or vegan margarine)

125g soft brown sugar

4tbsp golden syrup

125g dried apricots, chopped

125g rolled oats

25g linseeds

25g sunflower seeds

25g sesame seeds

25g pumpkin seeds

50g self raising flour

Method

Heat the oven to 180C/350F.

Line the base and sides of a 20cm shallow square tin with baking paper (note: mine is more rectangular… but it really doesn’t matter!)

Melt the butter, sugar, and syrup in a pan, add to the flour, apricots, seeds, and oats, and mix well.

Spoon the mixture into the prepared tin and press flat, then bake for 20-25 minutes or until brown.

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Leave to cool for 10 minutes, then cut into bars and leave to cool completely and crisp up before you eat them.

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De-lish. And it has fruit and seeds and oats in it, gotta be at least partially healthy right? What do you think?

Enjoy! Let me know if you try it!

p.s. I found some of this abandoned on the side in an airtight container almost two months later…. It was still ok!

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