Weet-Bix™ date flapjack

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Serves 16 pieces
Prep 10
Cook 16
350g dates, stones removed, chopped
1/2 cup sultanas
100ml boiling water
100g margarine
2 tbs honey
2 tsp vanilla essence
100g rolled oats
1 tsp cinnamon
1 cup plain flour
1/2 cup sunflower seeds, roughly chopped
1/2 cup pumpkin seeds, roughly chopped
3 Weet-Bix™ wheat biscuits, crumbled

 

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  1. Soak the dates and sultanas in boiling water for 20-30 mins, until softened. Drain away excess water.
  2. Preheat oven to 180°C. Grease and line a 20 x 30cm tin with baking paper. 
  3. Melt the margarine, then add the honey and vanilla. Mix in the dry ingredients, including the Weet-Bix™.
  4. Press half the mixture into the prepared tin. Spoon over the date and sultana mix, spreading out evenly. Top with the remaining Weet-Bix™ mixture. Press down firmly using the back of a spoon.
  5. Bake in oven at 180°C for 30-35 mins or until golden brown. Allow to cool before slicing into squares. Store in an airtight container.