SUGAR-FREE FLAPJACKS (OAT BARS)
Prep time: 10 mins
Cook time: 15-20 mins
Makes 16 squares
200g porridge oats
100g dried stoned dates, chopped
30g desiccated coconut
50g walnuts, chopped
30g pumpkin seeds, plus extra for sprinkling on the top
30g sunflower seeds, plus extra for sprinkling on the top
3 tbsp honey
1 tsp vanilla essence
2 ripe bananas, mashed
Preheat oven to 175C and grease a 20cm square baking tin.
Gently melt the butter and honey either in a saucepan or in the microwave. Leave to cool.
In a large bowl, mix the oats, dates, coconut, walnuts, pumpkin and sunflower seeds together.
Add the vanilla and mashed bananas to the melted butter and honey, and then pour into the dry ingredients. Mix thoroughly.
Press the mixture firmly into your tin and sprinkle over the extra seeds.
Bake for 15-20 mins until golden on top and it’s coming away from the sides of the tin.
Take out of the oven and, while it’s still warm, use a knife to score where you will cut. Leave in the tin to cool before cutting.
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