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.
- 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
- Preheat the oven to 150C.
- Put the sunflower seeds, oats, dessicated coconut, lemon zest and juice into a mixing bowl and mix well.
- Put the butter, molasses and honey in a saucepan and heat slowly until dissolved and melted and oooozing little bubbles.
- Pour the butter over the dry mixture and mix until all the oats and seeds are coated.
- Pour this into the baking tin, flatten it out and press it down well.
- Bake this for approx 30 minutes until golden brown.
- 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.