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Instructions |
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Roughly chop the walnuts and figs then add to a food processor
along with the sour cherries, the cranberries and half the
pumpkin seeds. Add a spoonful of ground almonds and blitz
together - but not for long - leaving nice sizable chunks of the
nuts and fruit. Tip into a large mixing bowl along with the rest of
the whole pumpkin seeds.
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In a pan melt the butter with the sugar and golden syrup, trying not
to stir it too much and allowing it to melt together gradually.
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Once melted mix in the oats and the fruit and nuts and spread the
mixture out evenly in an oven tray then bake for 25 minutes.
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Melt the chocolate in a bowl over simmering water. When the
flapjacks are baked, cut them into small rectangles and dip them as
far as you dare into the melted chocolate.
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Serving
Suggestions |
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Allow to chill for 20 minutes in the fridge and then serve.
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Originally Submitted
11/4/2015
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