Hidden Harvest shares Cupboard Flapjacks recipe

This recipe is thanks to Hidden Harvest, the local food waste organisation that encourages people to waste less by using more of what they have, shopping to a list and storing food correctly.

Makes: 12 portions

Store: 4-5 days at room temperature.

Ingredients

• ¾ cup margarine + extra for greasing tins
• 4 Tbsp honey or substitute with leftover jam
• 2.5 cups cereals e.g. muesli, cornflakes, whatever you have leftover
• ¼ cup of dried fruits, chopped up finely
• ¼ cup of seeds/nuts
• Pinch of salt

Method

• Preheat oven to 170℃ and lightly grease the baking tray
• Put margarine, honey into a medium sized saucepan. Heat gently and stir frequently until butter is melted and everything is combined.
• Remove from heat and stir in remaining ingredients
• Tip mixture into prepared baking tray and level out
• Bake for 25-35 mins, until golden around the edges. Cook longer if you want dark, toffee-ish and chewy flapjacks
• Remove from the oven and run the knife around the edge of the tin - mark out into bars but don’t cut yet.
• Leave mixture in tin until it is nearly cold before cutting it into pieces.

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