Eileen’s Sticky Seed and Raisin Flapjacks
200 g vegan margarine zest and juice of 1 orange
25g sunflower seeds 100g light muscovado sugar
25g sesame seeds 4tbsp golden syrup
25g pine nuts 250g oats
100g raisins 100g plain flour
Heat oven to 160°/325°/gas 3 (140°C for fan ovens).
Grease a 23 x 23cm baking tin with margarine/oil.
Heat dry frying pan, add seeds and nuts and lightly toast for 2-3 mins, shaking pan to prevent burning.
Remove and set aside in separate dish.
In same pan, mix together raisins, orange zest and juice and heat gently for 5 mins. Remove from heat.
In a separate pan, gently heat margarine, sugar and golden syrup until melted.
Put oats, flour and pinch of salt in large bowl, and mix in seeds and pine nuts. Pour over margarine mixture, add raisins and stir until combined.
Transfer to tin and press down. Bake for 20-25 mins until golden brown. Leave to cool for 5 mins, then cut into squares and cool completely.
Page last updated 9 May 2012