Homemade sugarless flapjacks

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Homemade flapjacksThese delicious flapjacks (or granola bars) contain no sugar, using natural honey and bananas instead. The bars can be stored for up to a week in the fridge, although you can make larger batches and freeze them.

Sugarless flapjacks

80g (3 oz) butter
2 tablespoons honey
½ teaspoon baking soda
250g (9 oz) rolled oats
¼ cup sunflower seeds (or pumpkin seeds)
2 tablespoons raisins
2 tablespoons chopped dried apricots
2 tablespoons slithered almonds (optional)
2 ripe bananas, mashed

1. Preheat oven to 180 deg C (350 deg F). Grease a 20cm x 20cm (8 in x 8 in) shallow tin and line with baking paper. A deep baking tin will result in a softer flapjack.

2. Melt the butter and honey in a large saucepan.

3. Add the baking soda and mix well.

4. Add the remaining ingredients and mix well.

5. Pour into the prepared baking tin and press firmly. Bake in the oven for about 20 minutes (or until golden) for a more chewy flapjack, or turn up the heat and bake for 25-30 minutes for a more crunchy one.

6. Remove from the oven, mark into slices, then allow to cool completely before turning out and cutting. Note, it’s important to allow the flapjacks to cool completely before turning them out to prevent them from crumbling. If desired, serve with honey and a sprinkle of sliced almonds.

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