About a year ago Fuss Free Flavours came to visit us for the day. I wanted to make her something tasty but healthy-ish as I know she likes whole food. In a classic once-in-lifetime larder fail, I had no oats for the flapjacks. But having recently used Malted Wheat cereal in a cake, I thought I’d give them a go. And they did work. Helen was impressed enough to tell me to blog about them.
It’s only taken a year.
- 100g brown sugar
- 100g butter
- 75g honey
- 200g Malted Wheat Cereal
- 175g tropical fruit mix (I got mine in Lidl)
- 120g bag of mixed seeds (Lidl again: or you could use your own mix of pumpkin, sunflower and sesame seeds)
- Measure out the butter sugar and honey directly into a saucepan, which is the easiest way to weigh honey. Melt together over a low heat.
- In a large bowl crush up the cereal. You can put it all in a large ziplock and bash with a rolling pin but crushing it with your fingers is wonderfully therapeutic.
- Add the fruit and nuts to the crushed cereal and mix through.
- Line and grease a 20cm square baking tin/tray.
- Add the melted gloop to the dry stuff and mix well. Turn into the tin and press down firmly so that the mixture is well compacted. I used a potato masher.
- Bake on the grid shelf on the bottom of the Roasting Oven- with the Cold Shelf in place two rows above- for fifteen minutes until the outer edges are crisp and the centre seems cooked.
- Leave to cool in the tray. Once cooled, slice into squares.
These are perfect for breakfast-on-the-go, especially if you have kids who don’t really “do” breakfast like mine.