When I was working I would often make muffins or flapjacks for the working week ahead. These days I make them for the weekend, should we find ourselves venturing outside of home territory. We are much more organised and will now make a flask of coffee and take small tub of home bakes. This is our frugal and thrifty way of saving pennies and not spending pounds on a High Street latte, espresso or muffin.
These flapjacks are made with dried apricots and pumpkin seeds, but you can easily make it with sultanas, raisins, sunflower and sesame seeds, as well as chopped nuts, almonds would be great.
So let us see where this weekend takes us ....weather dependent of course.
and Pumpkin Seeds Flapjacks
125g unsalted butter
150g soft brown sugar
75g golden syrup
200g porridge oats
150g dried apricots, chopped
100g pumpkin seeds
Melt the butter, sugar and golden syrup in a saucepan on a low heat. Then stir
in the oats, apricots and pumpkin seeds, and combine thoroughly.
Spread and flatten the mixture into a lined baking tray.
Bake at gas mark 3 for 30
minutes, until golden brown at the edges.
Leave to cool completely in
the tin, then cut into squares with a sharp knife and turn out.