Here's a simple flapjack recipe that's sure to prove a big hit at your 12th at Home picnic.
150g soft pitted dates
100g light spread
2 tbsp clear honey
1 orange, zested
1 pear, grated
150g porridge oats
75g dried apricots, finely chopped
50g dried cranberries, chopped
1. Preheat the oven to gas 4, 180°C, fan 160°C. Blitz the dates in a food processor until finely chopped and clumping together. Put the low-fat spread, honey, orange zest and the dates in a pan; heat gently until melted and smooth. Stir in the grated pear, then take off the heat.
Put the oats in a large bowl, stir in the apricots and half the cranberries, then stir in the date and honey mix; combine well.
3. Line a 21cm square baking tin with nonstick baking paper. Press the oat mixture into the tin, sprinkle over the remaining cranberries and bake for 40-45 mins until golden. Cut into 16 squares while still warm, then leave to cool. Store for up to a week in an airtight container, or freeze for up to 3 months.