This recipe is for those who think nuts work better in a flapjack than fruit. The extra grains, nuts and seeds add texture to the winning flapjack formula of oats, syrup and sugar.  It’s nuttier and less sweet than most flapjacks.

Nut and Seed Flapjack

Makes 12 good size pieces


150g butter

75g crunchy nut butter, I used peanut

150g coconut palm sugar

2 tbs golden syrup or rice malt syrup

350g Rude Health 5 Grain 5 Seed Porridge


1. Line a baking tin about 20cm square

2. Put everything except the Porridge into a pan and heat gently until it has all melted and dissolved into a thick, rich liquid. Then take the pan off the heat and stir in the 5 Grain 5 Seed Porridge.

3. Pour this into the tin and press down with the back of a spoon. Then bake at 180 degrees/Gas 4 for 20minutes.

4. Mark out the 12 pieces with a knife while they are still warm and soft, then cut along the lines when the flapjacks have cooled.

Nut & Seed Flapjack