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Fruit & Seed Flapjack

200g (7 oz) unsalted butter
100g (31/2 oz) golden syrup
40g (1 ½ oz) clear honey
175g (6 oz) dried mixed fruit with candied peel
100g (3½ oz) soft brown sugar
¼ tsp salt
50g (1 ¾ oz) dates, pitted and chopped
60g (2¼ oz) dried apricots, chopped
1 orange, zest only
350g (12oz) rolled oats
120g mixed seeds

PREHEAT THE OVEN to 160°C (325°F/Gas 3). Grease a 23 cm (9 in) square baking tray. Melt together the butter, syrup and honey in a saucepan over a low heat.

Combine all the other ingredients in a large bowl. Add the butter syrup mixture to this bowl and mix everything well.
Put into baking tray and allow to cool quite a bit so that everything sets but, after about 20 minutes, whilst still in the tin, use a sharp knife to cut into 'bars' or squares. Only turn out when completely cold.


2 tbsp vegetable oil
125 ml maple syrup
2 tbsp honey
1 tsp vanilla extract
300g rolled oats
50g pumpkin seeds
50g sunflower seeds
4 tbsp sesame seeds
100g flaked almonds
50g dried berries
50g raisins
50g desiccated coconut

PREHEAT THE OVEN to 150°C/ fan 130C. Mix the oil, syrup, honey and vanilla in a large bowl. Tip in all of the ingredients except the dried fruit and coconut. mix well.
Tip the mixture onto two baking sheets or one very large one. Bake for 15 minutes. Remove, add the coconut, stir and return to the oven for a further 10 minutes.
When you remove it stir in the dried fruit and leave to cool. It can be stored in an airtight container for up to a month.