Nut Flapjack

• 250 grams rolled oats
• 50 grams dessicated coconut
• 50 grams sunflower seeds
• 150 grams hazelnuts, crushed into rough chunks
• 100 grams walnuts, crushed
• 75 grams whole almonds, crushed
• 150 grams dark chocolate drops
• 180 grams caster sugar
• 180 grams muscavado brown sugar
• 200 ml water

1. Mix together in a heat proof bowl the oats, coconut, walnuts, sunflower seeds, crushed almonds and chocolate drops
2. In a saucepan, heat the water and both sugars on a medium heat for about 10mins.
3. Do not stir.
4. It should reach about 104-105c.
5. Add the hazelnut chunks to the pan for 2-3mins.
6. Take off the heat and mix into the bowl until combined thoroughly.
7. Tip the mixture into a baking tray lined with greaeproof paper and flatten down to desired thickness.
8. Place the mixture in the fridge for 2-3 hours.
9. At this stage you can eat it if you like really sticky flapjack.
10. Alternatively, pre-heat an oven to 220c / 200c fan.
11. Place the tray in the oven for 20-25mins or until browning on top.
12. The mixture should become firmer and less sticky to touch.
13. Remove from oven, slice into pieces and allow to cool.

rolled oats, coconut, sunflower seeds, hazelnuts, walnuts, almonds, chocolate drops, caster sugar, brown sugar, water

Taken from cookpad.com/us/recipes/336072-nut-flapjack (may not work)