Delicious flapjacks, great sweet treats for adults and lunchbox fillers for kids.
Suitable for Gluten-free | Free from refined sugars
Makes 9
Prep time 10 minutes
Cook time 25 minutes (plus cooling and 30 minutes chilling)
Nutrients per serving:
Ingredients
- 150g cranberries *
- 100g pistachios * roughly chopped
- 300g gluten-free jumbo porridge oats *
- 160g dates * finely chopped
- 200g butter
- 6 tbsp agave nectar *
Method
Step 1
Heat the oven to 180ºC/160ºC fan/gas mark 4 and butter a 20x20cm tin. Combine the cranberries, pistachios and oats in a large bowl.
Step 2
In a saucepan, melt the butter and add in the agave nectar and dates. Cook gently for 5 minutes until the dates soften. Mix the butter through the oat mixture until fully combined and then spoon into the tin and smooth.
Step 3
Bake for 20 minutes in the oven and then allow to cool completely. Once the flapjacks are cooled, chill for at least 30 minutes before cutting into squares.
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