Cranberry & Coconut Flapjacks

Ingredients

• 125g cranberries
• 175g chopped dates
• 200ml water
• 60g coconut butter
• 3 tblsp maple syrup
• 60g butter
• 3 tblsp maple syrup
• 250g porridge oats
• 2 tblsp desiccated coconut
• 3 tblsp seeds – sunflower, pumpkin and linseeds

Method

1. Preheat your oven to 180C/350F/Gas 4.

2. Place the cranberries and dates in a small saucepan with the water and bring to the boil. Simmer gently until the fruit has softened and the water has soaked into the fruit, adding a little more water if you need to.

3. In another pan, melt the coconut butter, butter and maple syrup together over a low heat.

4. Mix the oats, coconut and seeds together in a large bowl, make a well in the middle and pour in the melted syrup and butter mixture. Stir in the softened dried fruit and mix well.

5. Tip the mixture onto a lined baking tray, spread it out evenly and press down firmly with the back of a metal spoon or palette knife.

6. Bake for about 25-35 minutes until golden brown.

7. Allow to cool for 10 minutes before cutting into squares. Once cooled, store in an airtight container.

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