Raspberry flapjack slices
Whip up these tasty raspberry flapjack slices for a sweet treat that's packed with goodness. Recipe and image courtesy of Love Fresh Berries, lovefreshberries.co.uk
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Serves: 10
Ingredients
- 350g oats
- 25g flax seeds
- 25g pumpkin seeds
- 25g chia seeds
- 50g coconut oil
- 50g butter
- 50g honey
- 250g raspberries
- 20g coconut flour or oat flour
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas mark 4. Line a 20cm square baking tin. Roughly grind the oats and seeds using a food processor – this makes the mixture finer and helps it stick together.
Step 2
Melt the coconut oil, butter and honey in a saucepan and gradually add to the oats and seeds and stir.
Step 3
Spoon two-thirds of the mixture onto the baking tray and press down firmly into the edges, ensuring it is at least 1cm deep. Bake for 5 minutes.
Step 4
Blitz the raspberries in a food processor, or mash with a fork. Add the flour and combine. Remove the base from the oven and smooth the mixture over the top.
Step 5
Sprinkle the remaining oat mixture on top of the raspberries and press down gently. Bake for a further 5 minutes or until brown on top. Leave to cool before slicing.