Flapjacks are the leftover hoarders friend. Clear out your nuts! Your dried fruit and even your old cereal!
Now, some CRAZY people out there will tell you to put flour in your flapjacks. NEVER EVER EVER DO THIS. Those grim flapjacks that you get at dodgy train station coffee shops, with a best before end date set for 2 days after the apocalypse? They have been padded out with flour, because it is cheaper than oats. They also break the oats down which means that you don’t get the rich, lovely flavour of oats + golden syrup + butter. If you want to go vegan you can use coconut oil.
Now cheap doesn’t mean bad, my leftover loving friends. Not at all. But don’t fuck with my flapjacks. Or my crumble. Or my marmite on toast. Thank you love you mean it.
If you’re going to go rogue and start clearing out loads of old nuts and fruits, just keep the ratio the same: you need 450 grams dry ingredients. I’d try to keep the bulk of the grain to oats, but chuck in jumbo oats, old cereal, whole nuts, ground nuts, dried fruit, chocolate. REJOYCE in the lack of food waste with your StorrCupboard busting flapjacks and a nice cuppa.
What else do you do with your leftover pumpkin seeds? Do you prefer to go sweet or savoury? I
Leftover Pumpkin Seed flapjacks
Makes around 16 large/25 smaller
300 grams rolled (porridge) oats
100 grams leftover pumpkin seeds, roasted (just don’t add the spice mix)
50 grams sesame seeds (optional; just use 50 grams of oats if you have a nut allergy/don’t want to use)
75 grams sugar (caster, soft brown – whatever)
150 grams golden syrup
200 grams unsalted butter/vegan equivalent + a little more for greasing
Good pinch of salt
Square baking tin
30 minutes to clean and bake the pumpkin seeds if your seeds are raw
40 minutes to make and bake
Around 10 minutes to cool before slicing
Preheat the oven to 180C
Wash any pumpkin skin off your seeds
Line your baking tin with greaseproof paper
Place the seeds on the tray and stir the oil
Place in the oven
PUT A TIMER ON! Check after 15 minutes
Listen – can you hear a little pop? They’re done.
While the seeds are cooking, melt the butter, golden syrup and sugar together
As soon as the pumpkin seeds are cooked, mix them into the oats, sesame and salt together
Pour the dry ingredients into the wet
Stir well, making sure that every little oat is drenched in syrup
Pat the flapjacks into the corners of the pan and a flat top but not too firmly – you’ll never get them out!
Bake for about 25 minutes until bubbling and golden
Leave to cool in the tin, and cut into squares
Keep in a lidded, airtight container for up to a week. If they last that long. (They might last longer than a week but they’ll taste stale TBH)
Got a question? Ingredient you need help with? Get in touch: