Over the past year or so, I have been trying to include as many different seeds in my diet as I am able. Seeds are crammed full of protein, minerals and fibre, and unusually for such a worthy food, I find them utterly delicious and a pleasure to eat.

I have been making flapjack since my school days; it’s a real family favourite. Over the years I’ve adapted the recipe to include flavours and ingredients that take my fancy, and for the last few weeks, I’ve been packing this much-loved bake with tiny seeds.

In order to benefit from as many of the nutrients in seeds as possible, it is important to make sure you chew them thoroughly. A bake like flapjack is a perfect recipe to make this happen naturally because the oats help increase the chewy texture. If you pre-grind seeds that have a more slippery texture in the mouth, like linseed and flax, you’ll help yourself to more nutrition with ease. I pop a handful in an electric coffee grinder and blitz them for a short while before I put them in the mix.

Sesame seeds are a real gold mine of nutrients and a valuable source of calcium for anyone on a dairy-free diet. I love their intense nutty flavour which I enhance by toasting them lightly in a dry, hot frying pan before adding them to a recipe. Keep an eye on them and keep them moving around the pan, as they brown very quickly once they reach a certain temperature.

My flapjack recipe makes a large quantity, perfect for batch baking, but you can easily educe the quantity by half and press into an 18cm square tin instead.

Makes: 24 squares

Ingredients

• 250g vegan margarine (or butter if you eat it)
• 165g Demerara sugar
• 75g golden syrup
• 75g crunchy almond butter (or wholenut peanut butter tastes good too)
• 325g porridge oats
• 175g mixed small seeds such as chia seeds, linseeds, flax seeds and toasted sesame seeds

1. Preheat the oven to 180°C (160°C fan oven, gas 4). Grease and line a 20 x 30cm oblong cake tin. Put the margarine, sugar, syrup and nut butter in a large saucepan and heat gently, stirring, until melted.
2. Remove from the heat and stir in the oats and seeds until well mixed. Press  evenly into the prepared tin and bake for about 25 minutes until lightly golden all over.
3. Whilst the bake is hot, gently score the top into 24 squares and then leave to cool in the tin. Once cold, cut through the squares completely and remove from the tin. Store in a air-tight container for up to a week. Flapjack freezes well too!