Happy Easter. These delicious flapjacks are full of seeds and dried apricots. Just the thing to re-energise you after a strenuous Easter egg hunt!
Easter Bunny Flapjacks
A sweet treat for lunch boxes and afternoon tea
225g rolled oats
80g brown sugar
2-3 tbsp agave nectar
6 dried apricots, finely chopped
1 tbsp sunflower seeds
Round chocolate chips
Tip: Round metal cutters can be squeezed into Easter egg shapes. Have fun decorating.
Warm the margarine, sugar and agave nectar in a saucepan, then stir in the remaining ingredients.
Line a baking tray and use a teaspoon to fill a rabbit cutter or egg shape with the mixture. Press down firmly before carefully lifting the cutter. Use the back of a spoon to gently push down rabbit ears.
Bake in a preheated oven at 160˚C until golden brown. When the bunnies come out of the oven, decorate with chocolate chip eyes.
And here’s our very own Easter Bunny, when he was still a little chap.
Kevin has celebrated his 10th birthday in February and even received a telegram from the Rabbit Queen.
How do you celebrate Easter? Do you go for the big Easter egg hunt, a traditional German Osterlamm (lamb shaped cake) or is it the blissful decadence of ‘chocolate heaven’ for you?