Spiced hot choc
This light but creamy hot chocolate makes a comforting end to a cold winter evening. As a bonus it's rich in calcium and high in protein
Cinnamon cashew flapjacks
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 15
Skip to ingredients
- 140g butterplus extra for greasing
- 140g light brown soft sugar
- 2 tbsp set honey
- 1 tbsp ground cinnamon
- 140g porridge oats
- 85g desiccated coconut
- 85g sesame seeds
- 50g sunflower seeds
- 1 tbsp plain flour
- 85g cashewsor pecans
Nutrition: per flapjack
- kcal282
- fat19g
- saturates9g
- carbs20g
- sugars12g
- fibre3g
- protein5g
- salt0.2g
Method
step 1
Heat oven to 160C/140C fan/gas 3. Grease and line a 20 x 30cm cake tin with baking parchment. Melt the butter in a large non-stick pan, add the sugar, honey and cinnamon, and stir with a wooden spoon over a low heat for 5-10 mins until the sugar dissolves.
step 2
Remove from the heat and stir in all the remaining ingredients until well coated in the buttery spice mixture. Tip into the tin and press down to an even layer. Bake for 30-35 mins until golden. Cool for 5 mins, then mark into squares – don’t remove from the tin yet as they won’t hold together until they are cold. Will keep in a sealed container for a couple of days.
