Apple & ginger flapjacks

Flapjacks are great for a pick-meup after a good walk or as a sweet bite in a packed lunch. Rolled oats make firmer flapjacks but for a crumbly texture, jumbo oats are delicious, too.

SERVES 16 PREP 20 mins COOK 35 mins EASY V

125g unsalted butter

125g light brown muscovado sugar 250g rolled oats

2 small eating apples, coarsely

grated

4cm piece fresh ginger, grated 50g sultanas

2 tbsp pumpkin seeds

1 Heat the oven to 180C/160C fan/ gas 4. Line a 20cm square tin with baking parchment. Put the butter and sugar in a large saucepan and set over a medium heat to melt.

2 Turn off the heat and stir the oats into the melted butter mixture, then add the apples, ginger, sultanas and pumpkin seeds. Mix everything together well, making sure that all the oats are well distributed. Spoon the mixture into the prepared tin, pressing down firmly with the back of a spoon, then bake for 30 mins.

3 Remove from the oven and leave to cool completely in the tin. Use the paper to carefully lift the bake out in one piece. Cut the mixture into 16 squares. Will keep for up to a week in an airtight container.

PER SERVING 179 kcals • fat 9g • saturates 4g • carbs 22g • sugars 11g • fibre 2g • protein 3g • salt 0.01g