Blackberry Seedy Flapjacks

Deliciously gooey, seedy flapjacks with a luscious layer of blackberry compote running through the middle. These are perfect to pop in lunchboxes or as an after-school snack plus they freeze beautifully. So why not make up a batch ready for the week ahead?

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Blackberry Seedy Flapjacks

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Baking, Lunch Boxes & Picnics, Snacks & Treats
Servings 12 squares
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Low-histamine, Low-sugar, Nut-free, Vegan, Vegetarian



  • Line a 20cm x 20cm tin with baking paper. Heat the oven to 180c/gas mark 5.
  • Place the honey, butter, water and dates into a heavy based saucepan, heat gently until the butter and honey are melted and the dates are softened. Take off the heat.
  • Add all the dry ingredients to the saucepan apart from the blackberries and mix well.
  • Smash up the blackberries, either with a fork or in a blender.
  • In the tin, place a layer of the flapjack mixture, pressing down well. Evenly spread the smashed blackberry then add the other layer of flapjack mixture.
  • Cook for about 25 – 30 mins, until the flapjack is a rich colour.
  • Let it cool, turn it out, and slice into delicious flapjacks!


Cooks Tips:
  • For dairy-free, use coconut oil or vegan spread.  For Vegan, replace the honey with maple syrup or rice syrup.
  • It can be quite tricky to place the top flapjack layer on so I roll to the rough size of the tin on some baking parchment then flip it onto the blackberry and gently fill in the gaps.
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