Pre heat the oven to 150C.
Put the oats into a large mixing bowl.
Add the raisins to the oats.
Put the milled flaxseed into a ramekin or cup with 2 tablespoons of water and mix and put to one side to gell.
line a metal baking tray with non stick baking parchment.
Put the soft brown sugar into a saucepan and gently heat until smooth and everything has melted.
chop the pecans and add to the oats.
Add the pumpkin and sunflower seeds to the oats.
Pour in the flaxseed egg and then pour in the melted sugar and coconut oil on to the oat mix.
Stir for several minutes until everything is coated.
tip the mixture into the lined tray and pack it down hard and level it off.
Place into oven for 30 minutes.
After 30 minutes remove from the oven and use a smaller metal tray to push down the hot mixture. Then allow the mixture to cool for 10 minutes in the tray.
After 10 minutes of cooling, while still in the tray, cut the bake into equal flapjack sizes. Now allow to cool for another 20 minties in the tray.
Lift out the flapjacks using the parchment paper and allow to cool completely on a wire rack.
Once completely cooled store in a biscuit tin for up to a week.
rolled oats peacans pumpkin and sunflower seeds Rasins coconut oil light brown sugar milled flaxseeds flaxseed ‘egg’ chop the pecans mix all the dry ingredients line a baking tray add the flax egg add the melted coconut oil and sugar throughly mix Press the mixture into the lined tray allow to cool in tin for 10 mins cut and leave in tin to cool once cool separate into pieces Ready to eat
Seedy, Nutty, Fruity Flapjack
Equipment
- metal baking tray
Ingredients
- 400 g rolled oats
- 20 g milled flaxseeds
- 150 g pecans
- 200 g raisins
- 210 g coconut oil
- 250 g light brown sugar
- 150 g pumpkin and sunflower seed mix
- 4 tbsp water
Method
- Pre heat the oven to 150C.
- Put the oats into a large mixing bowl.
- Add the raisins to the oats.
- Put the milled flaxseed into a ramekin or cup with 2 tablespoons of water and mix and put to one side to gell.
- line a metal baking tray with non stick baking parchment.
- Put the soft brown sugar into a saucepan and gently heat until smooth and everything has melted.
- chop the pecans and add to the oats.
- Add the pumpkin and sunflower seeds to the oats.
- Pour in the flaxseed egg and then pour in the melted sugar and coconut oil on to the oat mix.
- Stir for several minutes until everything is coated.
- tip the mixture into the lined tray and pack it down hard and level it off.
- Place into oven for 30 minutes.
- After 30 minutes remove from the oven and use a smaller metal tray to push down the hot mixture. Then allow the mixture to cool for 10 minutes in the tray.
- After 10 minutes of cooling, while still in the tray, cut the bake into equal flapjack sizes. Now allow to cool for another 20 minutes in the tray.
- Lift out the flapjacks using the parchment paper and allow to cool completely on a wire rack.
- Once completely cooled store in a biscuit tin for up to a week.
