Lemony Sunflower Seed Flapjacks

Sunflower seeds are so nutritious and it’s really easy to incorporate them into everyday eating. They could go in my apricot muffins instead of the pecans, or on top of hummus or simply on your cereal.  These simple flapjacks are a great weekend bake as they’ll last all week for breakfast on the go or an afternoon snack – or in some cases with my schedule a quick supper with a glass of white wine! I have used Indian molasses but you could substitute this brown sugar.

You’ll need

  • 125g butter
  • 110g Indian molasses (gaur) or brown sugar
  • 1 tbsp honey
  • 200g rolled oats
  • 100g sunflower seeds
  • 60g dessicated coconut
  • 1 large lemon – zest and juice


  • 12 inch square baking tin lined with greaseproof paper

 To make them

  1. Preheat the oven to 150C.
  2. Put the sunflower seeds, oats, dessicated coconut, lemon zest and juice into a mixing bowl and mix well.
  3. Put the butter, molasses and honey in a saucepan and heat slowly until dissolved and melted and oooozing little bubbles.
  4.  Pour the butter over the dry mixture and mix until all the oats and seeds are coated.
  5. Pour this into the baking tin,  flatten it out and press it down well.
  6. Bake this for approx 30 minutes until golden brown.
  7. Cut it into pieces as soon as it comes out of the oven and then leave it to cool in the pan.

These work really well crumbled on top of yoghurt too or as a crumbly topping for cheesecake or on top of ice cream with melted chocolate or ……you get my point!  Enjoy :-) 

I’ve also entered these into the #oneingredient challenge at How to Cook Good Food.

11 responses to “Lemony Sunflower Seed Flapjacks

  1. Pingback: A splash of colour at the bottom of my garden and a healthy anytime snack! | The Botanical Baker

  2. I think I need to invest in better quality sunflower seeds as the ones I’ve always bought are woody. Do you ever have this prob? x


    • Hi Holly, I’ve never had this problem. For growing we’re lucky to have a lot of good gardening shops near us and the seeds are very high quality but do check the sell by date to make sure you’re well within the time limit. For eating I have found Waitrose to be the cheapest source for small packs but mine are from Holland and Barrett as you can get much bigger bags and they often have 3 for 2 offers with pine nuts and pumpkin seeds which would work equally well in this recipe.


  3. I am intrigued by your Indian molasses and would love to know what else you use it in! I must admit that flapjacks are the sweet treat of choice for me when I want to make something for my children. Like you, I always try to add in various nuts and seeds for extra goodness. Next time, I am definitely going to try adding lemon zest and juice too as I imagine it lifting the flavour very well.
    Thanks for entering these into #oneingredient. I have written my simple and in season post but am afraid I need to post my We Should Cocoa recipe first seeing as I am hosting that too this month!!!


    • I’ll do a post on the molasses soon. It’s available in Asda and Sainsburys now depending on where you live. Look in the exotic food section. Treat it like muscavado sugar and experiment!


  4. Pingback: One Ingredient – The May Round Up

  5. I do love this recipe and your use of gaur sugar. Such a distinct flavour. Thanks for linking up to one ingredient x


  6. Pingback: Fruity Breakfast Club Roundup | The Botanical Baker

  7. Pingback: Office-friendly packed lunch ideas | Foodies 100

  8. Pingback: Iced raspberry banana flapjacks by How to cook good food

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