Thank you to the lovely ladies from The Crockery Cupboard for the recipe! I've modified it slightly to use American cups rather than using scales as it makes it easier for little ones. These are the ones we have at home. Also I really recommend investing in a good zester, like this, rather than using a cheese grater.
Ingredients
6 dried apricots
10 dates
3/4 cup raisins
1 cup porridge oats
4 tbsp wheatgerm
3 tbsp oatmeal
2 tbsp linseeds
1 tbsp sunflower seeds
1/4 cup of mixed nuts
juice and zest of half a lemon
1 tbsp honey
2 tbsp cold-pressed flax seed oil
Method
6 dried apricots
10 dates
3/4 cup raisins
1 cup porridge oats
4 tbsp wheatgerm
3 tbsp oatmeal
2 tbsp linseeds
1 tbsp sunflower seeds
1/4 cup of mixed nuts
juice and zest of half a lemon
1 tbsp honey
2 tbsp cold-pressed flax seed oil
Method
Put everything in a food processor and blend until you have a firm dough ball. Line a small baking dish with greaseproof paper and press the dough into the pan to a thickness of roughly 2cm. Chill in the fridge for at least an hour before cutting. Store in the fridge if they last that long!
Coming soon - Yummy Orange and Almond Flapperjacks
Coming soon - Yummy Orange and Almond Flapperjacks