And as I knew a lot of digging was going to take place, a portion of flapjacks wouldn’t go a miss, to keep the biceps working.
With lots of chewy oaty goodness and a little added white chocolate and pumpkin seeds, these are great for re-fueling on. They are also really good taken on a walk, and enjoyed up a hill, with a flask of tea.
300g unsalted organic butter, plus extra to grease
75g soft brown sugar
6 tbsp golden syrup
400g organic oats
50g pumpkin or other seeds
50g white chocolate chips
pinch of salt
Preheat your oven to 160C/150C fan/ gas 2, and grease and line a square tin roughly measuring 25×25 cm.
Melt the butter, sugar, golden syrup and salt in a small pan on low heat. Pour over the oats and mix well, add the chocolate and seeds and combine.
Pour the mixture into the prepared tin, and press down evenly, paying attention to the corners.
Pop in the oven for 25-30 min. Once baked, take out of the oven and leave to cool slightly. Before completely set, cut into rectangles or squares. Serve with a nice cup of tea!