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The thing about making your own snack bars is that you can be sure of what’s in them! These flapjacks are yummy for kids and adults, and naturally sweetened.

The more I work with these little treats the more I realise just how many healthy gems you can hide within them.

Makes 12 -16 large flapjacks.

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Method

  1. Pre heat oven 160c. In a small bowl cover raisins/berries with hot water and leave for 5 minutes to pulp up, then drain. (This prevents the raisins from burning during the cooking process)
  2. Finely chop dates, set aside.
  3. In a saucepan over medium heat, melt together coconut oil or butter, peanut/cashew butter, maple syrup and chopped dates. Stir constantly until smooth and thick.
  4. In a large bowl combine the raisins, oats, seeds and cinnamon. Add the melted oil/butter mixture and stir well to combine.
  5. Press mixture in to prepared tin with back of spoon. Cover with parchment and tin foil
  6.  Bake for 15 minutes. Remove parchment/foil and place back in oven for 10-15 minutes or until golden brown
  7. Cut when still warm and in the tin. Place in fridge and allow too set. Remove from tin and lift out shapes. Keep stored in an airtight container in fridge.

Maggie's Tips

  • Play around with this recipe: Add 1 tablespoon Cacao or Green & Black Chocolate powder or 2 tablespoons dark chocolate drops for a gooey chocolaty bar.
  • Add 3-4 tablespoons quinoa puffs or chopped nuts for a crunchier texture.
  • Add zest and juice of orange for another a deeper flavour.
  • Coat with melted dark chocolate and allow to set, then cut. Chocolate flapjack!

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