top of page

Pumpkin Seed Flapjack




250g Vegan butter 

125g Soft brown sugar 

125g White sugar 

4 tbsp Golden syrup 

1 Floria Grapefruit 

4 tbsp Mixed seeds 

2 tbsp Pumpkin seeds 

500g Rolled oats 


Here’s how:


Place the butter and both sugars into a large pan on a low heat. 

Once the butter has melted add in the golden syrup, then turn up the heat and bring to a boil. 

Add the zest of the Floria Grapefruit and the juice.

Sprinkle in the seeds and oats and stir together making sure all the oats are coated.

Spoon the mixture out into a 20cm square baking tray lined with parchment paper. 

Using the back of a spoon press the flapjack down so that it is all even. 

Bake in the oven at 170c for 20 minutes. 

Once baked leave the flapjack to cool before cutting into portions.



Recipe by Peter Sidwell 

Pumpkin Seed Flapjack

    bottom of page