recipes
Cranberry and hazelnut flapjacks with pumpkin seeds
Ingredients
- 100g Flora Buttery
- 2 tbsp honey
- 80g hazelnuts, chopped
- 180g oats
- 80g plain flour
- 40g dried cranberries
- 60g brown sugar
- 100g banana, mashed
- 1 egg, beaten
- 20g pumpkin seeds
Method
Start this recipe by greasing and lining a 22cm square cake tin with greaseproof paper. In a pan, melt together the Flora Buttery and honey. Place all dry ingredients in a bowl, mix well. Stir in Flora and honey mixture, followed by the bananas and eggs. Mix together well then spoon into the prepared tin. Smooth out the surface and sprinkle over the sunflower seeds. Bake in pre-heated oven at 180`c for 20 minutes, or until cooked through. Remove from the oven and mark into 10 slices with a sharp knife whilst still warm.
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