Recipe: Apricot, pistachio and almond "flapjacks"

Published: Wednesday, Apr. 3, 2013 - 12:00 am | Page 4D

Makes 24 flapjacks

Recipe is from "Kitchen & Co.: Colorful Home Cooking Through the Seasons" by Rosie French and Ellie Grace (Kyle Books, $22.95, 176 pages).


5 cups old-fashioned oatmeal

3/4 cup dried apricots, roughly chopped

1 1/2 ounces mixed seed (sesame, pumpkin, sunflower)

1/2 cup whole almonds, roughly chopped

1/2 cup whole pistachios, roughly chopped

1/3 cup plus 2 tablespoons butter, plus extra for greasing

2 heaping tablespoons tahini

3 heaping tablespoons golden syrup

1/4 cup granulated sugar

Notes: Lyle's Golden Syrup can be found in some supermarkets. Honey can be used instead.


Preheat the oven to 325 degrees. Combine the dry ingredients except the sugar in a mixing bowl and set aside. Add the butter, tahini, syrup and sugar to a pan on a low heat. Stir to melt the butter and sugar, then add to the mixing bowl. Turn well to mix the two. Grease an ovenproof dish or baking tray and turn the mixture into it, pressing down firmly. Bake for 25 minutes until dark golden brown. Remove and slice right away – the flapjacks will firm up as they cool.

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