Virtuous flapjack

Virtuous flapjack

By
From
The Yoga Kitchen
Makes
18 bars
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
300g gluten-free rolled oats
200g millet flakes
80g coconut flakes
200g chopped apricots
40g goji berries
60g sunflower seeds
60g pumpkin seeds
1 tablespoon hemp protein powder
680g raw honey
180g tahini paste
2 tablespoons vanilla extract

Method

  1. Preheat the oven to 160°C. Line a 36 x 20cm shallow baking tin (pan) with baking paper (parchment paper). Mix all the dry ingredients, including the fruit and seeds together in a large bowl, using only half the coconut flakes.
  2. Place the honey, tahini and vanilla into a saucepan and heat gently, stirring until melted and runny. Add to the dry mixture and stir thoroughly.
  3. Place the mixture in the tin and spread out evenly. Sprinkle the remaining coconut flakes over and press into the top of the mixture. Bake for 25 minutes or until lightly browned and cooked through.
  4. Allow to cool in the tin, then refrigerate for an hour before cutting into bars.
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