Light, crumbly and delicious seed flapjacks with a coconut twist. The range of seeds give us useful essential fatty acids, magnesium and zinc and the oats are high in betaglucans which can help to lower cholesterol.
What you need
150g porridge oats2 tablespoons desiccated coconut3 tablespoons mixed seeds – pumpkin, sunflower, seseme, poppy1 tablespoon chopped dates3 tablespoon olive oil2 tablespoon coconut oil1 or 2 tablespoons rice or agave syrup
Mix the dry ingredients together.Melt the coconut oil gently and then add the olive oil and syrup to the dry ingredients to combine well.Tumble into a greased baking tin and press down well using the hand or a wetted spoon.Bake at 180C for 20 minutes. Leave in tin to cool but cut into fingers while warm.