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March 08, 2016

You'd be foolish not to give these CherryActive power flapjacks a go. 

Recipe Makes 15

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Ingredients: 

  • 6 tbsp Coconut oil (plus extra for greasing)
  • 175g Gluten free oats
  • 100g Pecan nuts, chopped
  • 50g Pumpkin seeds or sunflower seeds
  • 50g Chia seeds
  • 40g Flaked coconut
  • 75g CherryActive dried cherries
  • 100g Chopped dried figs or dates
  • 1/2 tsp Vanilla extract
  • 120g Good quality runny honey
  • 3 tbsp Soft brown sugar

Method: 

  1. Preheat the oven to 180⁰C/gas 4. Grease and line a 20 x 30cm cake tin with baking paper.
  2. Put the oats, pecans and pumpkin seeds on a baking tray and toast in the oven for  10 minutes, stirring occasionally, until lightly golden. Tip into a bowl and mix with the chia seeds, coconut flakes, dried fruit and vanilla extract.
  3. In a small pan, heat together the coconut oil, honey and sugar, stirring until the sugar has dissolved and the mixture starts to boil. Simmer for 2 minutes, then pour over the oat mixture.
  4. Mix well, then tip into the prepared baking tin. Press into the edges with the back of a spoon and bake for 25-30 minutes, until golden on top.
  5. Leave to cool completely in the baking tin before turning out and cutting into squares. The flapjacks will keep in an airtight container for up to 2 weeks.

 

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