Apple and cinnamon flapjacks

These have the most fantastic, moist texture. The combination of cinnamon with oats is always a winner with me.

INGREDIENTS

2 tablespoons coconut oil, plus extra for greasing

2 apples

2 tablespoons honey

180g porridge oats

2 teaspoons cinnamon

1 tablespoon dried cranberries, (optional)

1 tablespoon mixed pumpkin seeds, (optional)

METHOD

Preheat the oven to 180°C and grease a 20 cm square baking tin with coconut oil. Cut the apples into quarters, remove the seeds, then place them, unpeeled, in a food processor. Process to a coarse purée, adding a splash of water if necessary.

Melt the coconut oil and honey together in a pan over a medium-high heat. Once the oil and honey have combined, stir in the apple purée and stir well.

Add the oats, cinnamon, cranberries and pumpkin seeds and stir thoroughly to form a sticky mixture.

Transfer the mixture to the prepared tin, pressing down well, and bake for around 20 minutes, or until the top is golden brown. Allow to cool completely before cutting into squares.

GOOD FOR

Metabolic system: Diabetes (Type 2)

Heart & circulation: High cholesterol

Digestive system: Constipation, Haemorrhoids, IBS

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