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Rudolph’s carrot flapjacks

Rudolph’s carrot flapjacks

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A star rating of 4.7 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 16

These moist oaty slices are packed full of fruits, seeds and spices - a great bake to make with the kids

Nutrition: per serving
HighlightNutrientUnit
kcal302
fat17g
saturates9g
carbs28g
sugars14g
fibre3g
protein6g
low insalt0.3g
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Ingredients

  • 200g butter
  • 100g golden syrup
  • 50g soft light brown sugar
  • 300g rolled oats
  • 2 grated carrots
  • zest 1 orange
  • 100g chopped apricot
  • 1 tsp cinnamon
  • 50g pumpkin seed

Method

  • STEP 1

    Heat oven to 160C/140C fan/gas 3. Line an 18cm square baking tin with greaseproof paper. Melt butter, golden syrup and sugar in a large pan. Mix in rolled oats, carrots, orange zest, apricots, cinnamon and pumpkin seeds. Stir everything well, then pack into the prepared tin, pushing down firmly. Bake for 40-45 mins, then cool in the tin before slicing into 16 squares.

Goes well with

Recipe from Good Food magazine, January 2012

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Overall rating

A star rating of 4.7 out of 5.9 ratings
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