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A journal of running, healthy food, mountains, bikes and technology by Julia Revitt

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Flapjack is a totally delicious way to fuel your exercise. They’re cheap to make and last for ages. So get your pinny out and start cooking – I’ll even let you lick the spoon!

Makes 16 – 20

  • 175g butter
  • 150g sugar
  • 3 tbsp golden syrup
  • 250g rolled oats
  • 80g nuts
  • 20g mixed seeds
  • 100g dried fruit
  • 20g flour

Heat your oven to 180c, gas mark 4. Lightly grease a 20cm x 20cm tin. Melt the butter, sugar and syrup in a pan over a gentle heat until liquid. Remove from heat and while it’s cooling, mix the dry ingredients together in a bowl. Pour the contents of the pan over the dry ingredients and mix. Pour mixture into the prepared tin. Bake for 20 – 30 minutes until golden. Remove from the oven and leave to cool for 15minutes. Score into bars and leave until completely cold before turning out. Cut into bars, store in an airtight container and enjoy.

If you find the flapjack stick to the tin too much, try cooking it for less time or line the tin the non-stick baking parchment paper.

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