Seed & Nut Flapjacks (from Derval O’Rourke)

INGREDIENTS

6 ripe bananas, mashed
120ml maple syrup
2 tbsp coconut oil, melted
240g porridge oats
100g dried fruit (dates and apricots work well)
60g ground flaxseed
60g hazelnuts, chopped
60g pecans, chopped
60g pumpkin seeds
60g sunflower seeds

METHOD

• Line a 33cm × 23cm metal baking tin with parchment paper so that the paper overlaps the sides. Preheat the oven to 180°C/350°F/gas 4.
• Use a food processor or whisk to mix the bananas, agave syrup and coconut oil. Combine the remaining ingredients in a large bowl.
• Add the banana mixture to the dry ingredients and stir well. Put the mixture into the prepared tin and spread out evenly, pressing down with the back of a spoon.
• Bake for 20 minutes, until the top is golden brown and firm. Remove from the oven and leave to cool for about 30 minutes.