Seed-filled Flapjacks

Makes 9-12
Prep/cooking time: 35 minutes

75g Coconoil
80g molasses
35g dark brown sugar
240g rolled oats
30g sunflower seeds
40g pumpkin seeds
20g sesame seeds
50g dried apricots

Preheat the oven to 180ºC/350ºF/Gas Mark 5.
Gently melt together the Coconoil, molasses and sugar until the sugar is dissolved.
Stir in the remaining ingredients and mix really well.
Spoon into an 18cm square tin and smooth over the top.
Bake for 20 minutes until golden. Leave to cool in the tin, marking the portions with a sharp knife but not cutting through until completely cold.

Recipe and photograph courtesy of Joy Skipper