Seeded Strawberry Flapjacks

Preheat the oven to 170°C and grease and line a 20cm square tray with greaseproof baking paper.

Cut the strawberries in half, then transfer them to a small saucepan along with the lemon juice and caster sugar. Place over a medium – low heat and cook until the strawberries begin to release their juices. Sprinkle over the cornflour, then continue to cook for 2-3 minutes until the strawberry mixture thickens. Remove from the heat and allow to cool.

In a separate saucepan, melt the butter, tahini, sugar and golden together, stirring occasionally with a spatula, until no lumps appear. Tip the oats and seeds into a large mixing bowl and pour over the buttery tahini mixture. Stir to combine until all of the oats are coated and glossy and the seeds are evenly distributed. Scrape ½ the seeded oats into the prepared tin and press down with a spatula. Spread the strawberries over the top of the compressed oats, then spoon the remaining ½ oats over the strawberries. Gently press down with a spatula, then slide the tray into the oven to bake for 35 – 40 minutes until deep golden all over.

Allow the flapjacks to cool for 10 minutes before slicing into 9 squares, then set the tray aside to cool completely (about 2-3 hours), before lifting the squares out with a spatula.

The flapjacks will keep covered in an airtight container for up to 3 days.