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Honey & Tahini Flapjacks

Honey & Tahini Flapjacks

Sometimes trying out things with set parameters - like making flapjacks without any nuts so they can go into school - means things come out of it that you wouldn't have thought of before.

So the constriction that often feels like a blight on creativity, produces something unexpected and delightful, like these fudgey, caramel squares where I used tahini - jars of which I have to hand always for dressing and marinades - but have barely used in baking. A beautiful happy thing.

This is a simple tray-bake that fills the house with heavenly buttery-honeyed clouds, they have a glossy crisp outside with a softer, chewier middle that has been a hit here.

A happy way to fill pockets going back to school, or to have to hand for pick up. 

I made them nut free, to make them school-safe, but still filled with Omega fatty acids from seeds, and slow release energy from oats and tahini.

I think they'll become quick favourites as they have with us.

  • 2 Cups Oats
  • 1/4 cup Pumpkin seeds
  • 1/4 cup sunflower seeds
  • 2 tbsp chia seeds
  • 2 tbsp sesame seeds
  • 1/2 tsp ground cinnamon
  • 1/4 cup sultanas
  • 1/2 cup tahini
  • 2 tbsp maple syrup
  • 1/4 cup honey
  • 1/4 cup butter (or coconut oil)

Preheat the oven to 160

Grease and line a 20 x 10 baking tray.

Tip the oats into a large mixing bowl. Blitz the seeds for 10 seconds in a food processor to break up a little - but be careful you don't grind to a powder. Use the pulse mode and stop just as they're broken up and add to the oats with a pinch of salt and cinnamon.

Melt the butter, tahini, maple syrup and honey in a small saucepan over a low heat, stirring or whisking all the time.

Pour over the oat mixture, and stir well to combine. Depending on the consistency of your oats, you may need a little more or less liquid mixture, you want all the dry ingredients to be covered and sticky.

 Scrape the mixture into the lined baking tray, and press down and into the corners, evenly, with a spatula.

Bake for 20-30 minutes until golden brown all over.

Leave on a wire rack to cool for 5 minutes, and cut into squares whilst still warm to avoid shattering. 

Keep for a week in an airtight container. Or do make double and freeze. 





Mar 17, 2021 • Posted by Amy

These are amazing!

Mar 05, 2021 • Posted by Debra Parry

Just made these and they are so easy to make and look and smell delicious thank you

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