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Chewy Flapjack Bars

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270g/10oz jar apple sauce
115g/4oz/ cup ready-to-eat dried apricots, chopped
115g/4oz/ cup raisins
50g/2oz/ cup demerara (raw) sugar
50g/2oz/⅓ cup sunflower seeds
25g/1oz/2 tbsp sesame seeds
25g/1oz/ cup pumpkin seeds
75g/3oz/scant 1 cup rolled oats
75g/3oz/⅔ cup self-raising (self-rising) wholemeal (whole-wheat) flour
50g/2oz/⅔ cup desiccated (dry unsweetened shredded) coconut
2 eggs


Makes: 12


1. Preheat the oven to 200°C/400°F/Gas 6. Grease a 20cm/8in square shallow baking tin (pan) and line with baking parchment.

2. Put the apple sauce in a large bowl with the apricots, raisins, sugar and the sunflower, sesame and pumpkin seeds and stir together with a wooden spoon until thoroughly mixed.

3. Add the oats, flour, coconut and eggs to the fruit mixture and gently stir together until evenly combined.

4. Turn the mixture into the tin and spread to the edges in an even layer. Bake for about 25 minutes or until golden and just firm to the touch.

5. Leave to cool in the tin, then lift out on to a board and cut into bars.

COOK'S TIP:- Allow the baking parchment to hang over the edges of the tin; this makes baked bars easier to remove.

Energy 194Kcal/816kj; Protein 4.8g; Carbohydrate 28.9g, of which sugars 18.7g; Fat 7.4g, of which saturates 2.9g; Cholesterol 31mg; Calcium 52mg; Fibre 2.6g; Sodium 48mg

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