|The different seeds in this flapjack create an interesting texture.|
400g porridge oats
100g flax seeds (golden linseed)
50g sunflower seeds
50g chia seeds
100g desiccated coconut
300g gour or rapadura
250ml olive oil
50ml water 200g vegan dark chocolate (optional)
- Melt the gour and oil together in a large sturdy pan until smooth.
- Stir in the oats, seeds and coconut.
- Press into an oiled baking tin/ swiss roll tin and bake for about 25 minutes in an oven preheated to 180C. Do not overbrown.
- If adding chocolate, break it into squares on top of the flaxjack and spread evenly when melted. Leave to set, marking it out into16 flaxjacks before the chocolate is completely solid- this helps you cut it neatly.