Makes about 20 flapjacks
200g pitted dates
200g extra virgin coconut oil
150ml clear honey
300g porridge oats
100g desiccated coconut
50g milled flaxseeds
50g mixed seeds (such as pumpkin, sesame and sunflower seeds)
Preheat the oven to 180°C/350°F/Gas Mark 4). Line a 28cm x 23cm (11in x 9in) baking tin with non-stick baking paper.
Blitz the dates in a mini-blender to a purée or you can chop them very finely by hand. Melt the coconut oil in a pan over a low heat with the honey and date purée, crushing up the dates with a wooden spoon so they break up and get lovely and squidgy. Stir in the oats, desiccated coconut, flax seeds and mixed seeds.
Using slightly damp hands, press the mixture into the prepared tin and bake for 20–25 minutes, until golden brown. The flapjacks will seem soft at this point, but don’t worry, they’ll firm up once cool.
Remove from the oven and immediately score the surface into about 20 squares. Leave to cool completely in the tin, then cut into squares – each one should be about 2.5cm (1in) thick. Store in an airtight container for up to three days and use as required.
Find more recipes from celebrity chef Neven Maguire at www.nevenmaguire.com.