Almond and Cherry Flapjacks

About two years ago I discovered that flapjacks are the most wonderful, versatile and healthy sweet treats to be made. I always have a load of porridge oats in the cupboard, so when a sweet craving came over me the other day it was decided: a new batch of flapjacks.

Since the introduction  of superfoods to my cupboard, I try to include some in all my baking. The most popular one for the workplace is maca. It gives everyone an energy boost like no other - the boys in logistics love anything laced with maca, they work twice as fast and feel good for it.

When deciding what to put in to the mix, I use whatever combinations work in the cupboard. For this mix I've made almond and cherry. In the past I've used anything from chopped apricots, sultanas, goji berries... any dried fruit is worth experimenting with. I always put in plenty of seeds for the extra healthy feel...

350g porridge oats
200g butter
125g light brown sugar
100g (or 6tblsp) golden syrup or agave syrup
100g flaked almonds
50g dried tart cherries
1 tblsp maca powder (optional)
50g sunflower seeds
50g brown or golden flax seeds
2 apples, chopped finely or grated

1, Preheat the oven to 180C. Line a medium size baking dish or cake tin with greaseproof paper.
2, Melt the butter, sugar and syrup together in a pan over a low heat.
3, Mix the rest of the ingredients together in a large bowl.
4, Pour the butter and sugar mixture over the dry ingredients. Stir thoroughly. It will feel too dry at first but keep stiring and it should come together. If it is very dry and doesn't stick together after stiring, melt more butter and syrup in small portions and add a little at a time, stiring vigorously.
5, Put the mixture into the prepared tin and bake for 20-25 mins, until golden brown on top.
6, When the flapjacks have almost fully cooled, cut to desired size. This can be done when cool but it is easier when they are slightly warm.

Share amongst friends or family, and if maca was involved stand back and be amazed!