Super seed flapjacks by Annabel Karmel

Super seed flapjacks by Annabel Karmel

by Annabel Karmel |
Published on

Preparation Time

45 minutes




  • 150g butter

  • 150g golden syrup

  • 75g brown sugar

  • 150g porridge oats

  • 60g pecan nuts, chopped

  • 50g pumpkin seeds

  • 75g dried cranberries

  • 100g sultanas

  • 40g desiccated coconut

  • 30g chia seeds

  1. Preheat the oven to 180 C (160 C Fan)/350 F/Gas Mark 4.

  2. Melt the butter, golden syrup and sugar in a saucepan until runny.

  3. Add the remaining ingredients and stir together.

  4. Line the base with non-stick baking paper and spoon into a 9” x 9” square baking tin. Flatten down using a spoon.

  5. Bake for 30 to 35 minutes until lightly golden. Leave to cool.

  6. Turn upside down onto a board, remove the paper and then slice into bars.

For those busy days stock-up on ‘Annabel’s Favourites’, a brand new range of nutritionally balanced frozen meals for children. Inspired by her popular cookbook recipes, they are low in salt and a tasty way towards their 5-a-day. Find them at Tesco (RRP £1.75)

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