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Fruit & Nut Flapjacks


3 cups oats
¼ cup plain flour
200g butter / vegan butter or margarine and extra to grease pan.
1 cup dark brown sugar
1 cup golden syrup
¼ cup Supreme Flax seeds
½ cup Supreme Golden Sultanas
½ cup Supreme Almonds, roughly chopped
½ cup Supreme Cashews, roughly chopped
¼ tsp Supreme Cinnamon Powder
Pinch of salt
50g dark chocolate, melted to drizzle on top


Preheat oven to 165°c and grease a 9 inch cake tin. Place a large pot over low heat. Add butter, dark brown sugar and golden syrup. Cook, stirring occasionally until sugar and butter has melted. Remove from heat, stir in oats, plain flour, flax seeds, golden sultanas, chopped almonds, chopped cashews, cinnamon powder and salt until fully combined. Carefully tip the mixture into the greased pan, spread and pat down into a even layer. Bake for 25-35 minutes until set and golden. Remove from oven and leave to cool completely. Then cut into squares and drizzle with melted dark chocolate. Set chocolate then serve.