Marmalade flapjack

As you may know if you follow our social media accounts, we are fond of the outdoors and all manner of outdoor eating.

That extends to packed lunches for walking and climbing trips and my challenge is to keep coming up with new ideas. 

OH is very fond of home made malt loaf and I follow a recipe from my Good Housekeeping recipe book, 1979 , baked in our own loaf tins, naturally.

But he also likes a good flapjack and I have been working on some new combinations that are a little less sweet and sticky and a bit higher in protein, great for topping up on the go or post exercise.

This recipe can be modified by changing the dried fruit; try apricots or cranberries or a mix of whatever you have in the cupboard;  chuck in some chopped nuts and ring the changes with the seeds, I used sunflower and black sesame this time, but chia and pumpkin seeds are also good.

4oz butter, 
4oz peanut butter
4oz marmalade -  I used home made 

2oz golden syrup

8oz porage oats

4oz raisins

2oz mixed seeds

Pre heat oven to 150ºC

Melt the first 4 ingredients in a saucepan 

Put the dry ingredients into a mixing bowl and stir well to distribute the fruit and seeds.

Pour in the melted ingredients and mix thoroughly.

Line a 20 x 20cm baking tray with greaseproof paper or a butter wrapper.
Turn out in to the baking tray and pat flat.

Bake for  20 - 25 minutes.

Turn out while still warm, not hot, and cut into squares.

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