Coconut and Cranberry Flapjacks
Prep
10 mins Cook
25 mins Serves
8
10 mins Cook
25 mins Serves
8
Ingredients
70g The Groovy Food Company Agave Nectar Rich and Dark
150g The Groovy Food Company Organic Virgin Coconut Oil
115g dates, chopped
150g porridge oats
2 tbsp ground flaxseed
60g desiccated coconut
60g wholemeal flour
115g dried, sweetened cranberries
2-3 tbsp pistachio nuts, chopped
Directions:
DOWNLOAD PDF- Preheat the oven to 180°C, Gas mark 4.
- Grease a traybake tin.
- In a large saucepan, melt the agave nectar and coconut butter together over a low heat, stirring until well combined. Place in a blender with the dates and process to form a sticky paste.
- Place the oats, flaxseed, coconut, flour, cranberries and pistachio nuts in a large bowl. Pour over the date mixture and mix thoroughly to combine.
- Spoon the flapjack mixture into the prepared tray and press it down with your fingers firmly.
- Bake for 25-30 minutes, or until deep golden-brown on top and remove from the oven.
- Leave the flapjacks to cool for 5 minutes then score the flapjack lightly into 12 pieces whilst still hot. Allow to cool completely in the tin before turning out.
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