In case the flapjacks didn't work well, I used some of the cheapest add-ins that I had - sultanas. I also had a couple of lemons in the fridge which really needed using up, so added the zest of both of them to the mix. This turned out to be a flavour combination which worked really well.
I needn't have worried. Although the flapjack mixture initially looked wetter than usual, everything was absorbed during baking and the flapjacks emerged from the oven looking as good as ever!
I tasted both the buckwheat flakes and oats raw, and although some online sources describe buckwheat as nutty and slightly bitter, I thought they were both equally bland and tasteless. So although buckwheat probably isn't something one would use to add flavour to anything, it does have nutritional benefits. It is gluten-free, high in fibre and magnesium and relatively high in protein.
The recipe is very simple:
This gives soft, chewy flapjacks - if you like them crisper, bake for a few minutes longer. If you like sticky flapjacks, leave out the flour.