MAKES: 10 BARS
Ingredients :
– 375g oats
– 50g hemp seeds
– 60g lactose-free butter
– 60g coconut oil
– 60g maple syrup
– 250g raspberries
– 1 tbsp oat flour
1) Preheat the oven to 180°C (gas 4) and line a medium sized tray with baking parchment.
2) Add the oats to the bowl of a food processor and pulse a few times, until at least half of the oats have a sand-like consistency. These flapjacks can be a bit crumbly as they are lower in fat, so this will help them stick together – and make the oats easier on your gut at the same time. Place the oats in a large bowl along with the hemp seeds.
3) Melt the butter, coconut oil and maple syrup in a saucepan over a medium heat, stirring to combine. Grab your bowl of dry ingredients and slowly pour in your wet mix, stirring well to make sure all is incorporated. Spoon two thirds of the mixture onto your baking tray, pressing it down firmly into the edges. Ideally you want the mixture at least 1 cm deep. Pop the flapjack base in the oven and bake for 5-6 minutes, or until lightly golden.
4) While it’s baking, toss your raspberries into the food processor and blitz (no need to clean it), or mash with a fork. Add the oat flour and give it one final blitz.
5) Remove the base from the oven and spread the raspberry mixture over the top. Sprinkle the remaining third of the oat mixture on top of the raspberries, pressing it down slightly so that it sticks. Return to the oven for a further 10 minutes, or until golden on top.
6) Leave to cool before cutting into bars.
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