Nutty Flapjacks


115g chopped dried dates

90 ml filtered water

115g goat’s butter or GHEE

2 tablespoons blackstrap molasses

55g almonds

55g mixed nuts

225g buckwheat flakes


Set the oven temperature to 200°c/Gas Mark 6

Place the dates and water in a pan and simmer on a low heat until the dates are soft and most of the water has been absorbed

Add the butter and molasses and continue to heat until melted.  Beat well to break up the dates

Cut the almonds into small pieces and add to the pan along with the sunflower seeds and flakes.  Stir well to combine

Spread the mixture onto an ungreased baking tray (approximately 20 by 30 cm) and press down firmly

Bake for 20 minutes or until flapjacks are firm and brown

Cut into 12 slices while still warm and then leave to cool in the tin

Store in an airtight container consume within 3 days or freeze