Apricot and pistachio flapjack
Ingredients
150 g of butter
150 g of soft brown sugar
3 tbsp of honey
150 g of dried apricots, chopped
100 g of pistachios
200 g of oats
1 orange, zested
12 pieces
Calories~346 kcal
Protein~6 g
Carbs~43 g
Fat~18 g
Fiber~4 g
Sugar~23 g
Total recipe
Calories~4,150 kcal
Protein~70 g
Carbs~515 g
Fat~210 g
Fiber~50 g
Sugar~280 g
Method
Step 1
Gently melt 150g butter, 150g soft brown sugar and 3tbsp honey in a small pan.
Step 2
In a separate bowl, tip the oats, pistachios, apricots and orange zest. Pour the melted butter mixture over the top and stir it all together.
Step 3
Transfer to a 20cm square, greased and lined baking tray, pat down evenly and cook at 160°C /140°C fan/gas 4 for 35-40 mins.
Step 4
Leave to cool in the tin and then slice.
