Gooseberry Flapjacks

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C. Grease and line a 32 x 22 x 3.5cm baking tin with non-stick baking paper and set aside.

Step 2

Spread the sunflower seeds, pumpkin seeds and hazelnuts over a baking tray and roast in the oven for 5–6 minutes or until golden brown and lightly toasted, but not burned or too dark – remember nuts and seeds burn very quickly. Remove from the oven and set aside. Reduce the oven temperature to 160°C.

Step 3

Put the butter, sugar and golden syrup into a large saucepan and melt over a low heat, stirring until the mixture is melted and combined. Remove from the heat. Top, tail and wash the gooseberries and add to the melted mixture, together with the oats, salt and the toasted seeds and hazelnuts, mixing well to combine. Spoon the mixture into the prepared baking tin, pressing level with the back of a spoon.

Step 4

Bake in the oven for 45 - 50 minutes or until golden brown. The warm flapjack mixture will still be slightly soft when you press it with your finger, but it will become firmer as it cools. Remove from the oven and leave to cool completely in the tin, then turn out and cut into 18 bars.

Step 5

Store in an airtight container in a cool, dry cupboard for up to 1 week.