Here’s the recipe. Take one large roasting pan. Fill it with porage oats to roughly the depth you want your flapjack to be, say as deep as the top joint of your little finger. Transfer the oats to a plastic bowl. Add lots of sunflower and pumpkin seeds, crystallised ginger, dried cake-fruit and anything else you think might be tasty. Stir it up.
Add your crushed honeycomb from the fruit press, or, if you don’t use that method of extracting honey, some well-drained cappings. Place in the microwave for a minute. Test with a wooden spoon. Repeat as often as necessary for the wax to soften and become malleable. Beat it all about with the wooden spoon until well-mixed.
Return the mixture to the roasting pan and spread out evenly, but don’t press it down too hard. Put in a hot oven until your nose and eyes tell you it’s done. Take it out and score into cakes using a knife or pizza wheel. Return to the now cooling oven to complete the hardening process. When cool and brittle, invert the pan over a slab, beat its bottom until the flapjack falls out and break it into the biscuit sized lumps. It stores well in an airtight container. Any crumbs and offcuts are chef’s perks.
Normally flapjack is full of sugar and fat, so this has to be better for you – I think! I shall enquire. Is there a nutritionalist reading this?