Brimming with dried fruit and seeds, these flapjacks are perfect for lunchboxes.
125g/4½oz blanched almonds, roughly chopped
75g/2¾oz sunflower seeds
50g/1¾oz sesame seeds
100g/3½oz light muscovado sugar
150g/5½oz rolled porridge oats
100g/3½oz mixed dried fruit (such as blueberries, cherries and cranberries)
150g/5½oz strawberry jam
200g/7oz icing sugar
Preheat the oven to 180C/350F/Gas 4. Grease and line a 15cm x 20cm/6in x 8in baking tray.
Roast the almonds, sunflower seeds and sesame seeds on a baking tray for 8-10 minutes, or until golden-brown.
Meanwhile, melt the butter, honey and sugar in a saucepan and stir until well combined.
Stir in the oats and dried fruit and press half of the mixture into the baking tray. Spoon over the jam, then press in the remaining mixture.
Bake in the oven for 20-25 minutes, or until golden-brown. Remove the tray from the oven and set aside to cool.
Meanwhile, mix the icing sugar and 50ml/1¾fl oz of water together in a bowl to form a smooth paste. Drizzle the icing over the flapjack and set aside to harden.
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