Italian
Salted cashew flapjacks
Method
- Heat the oven to 160°C. Grease and line a 20cm x 30cm cake tin 2with baking parchment.
- Melt the butter in a non-stick
- pan, add the sugar, honey and cinnamon, and stir with a wooden spoon over a low heat for 5-10 3minutes until the sugar dissolves.
- Remove from the heat and stir
- in all the remaining ingredients (only 85g of the Goodness Foods Dry Roasted Cashew Nuts) until well 4coated in the buttery spice mixture.
- Tip into the tin and press down
- to an even layer. Bake for 15 5minutes until turning golden.
- Use the remaining dry roasted
- cashew nuts (100g) and press them across the top of the flapjacks. Put back in the oven for 15 minutes. 5 Cool for 5 minutes, then mark into squares – don’t remove from the tin yet as they won’t hold together until they are cold.
Prep Time
15
Cook Time
40
Serves
15
Ingredients
- Butter plus extra for greasing 140g
- Light brown soft sugar 140g
- Set honey 2 tbsp
- Ground cinnamon 1 tbsp
- Porridge oats 140g
- Desiccated coconut 85g
- Sesame seeds 85g
- Sunflower seeds 50g
- Plain flour 1 tsp
- Goodness Foods Dry Roasted Sea Salt Cashews Nuts 185g
Nutrition (Per serving)
- Calories 280
- Fat 19g
- Saturates 9g
- Protein 5g
- Carbs 20g