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Cranberry and Pistachio Flapjacks

Preparation time: 10 minutes
Cook time: 25 minutes (plus cooling and 30 minutes chilling)
Makes 9

  • Free from refined sugars
  • Gluten free

Ingredients

150g cranberries
100g pistachios, roughly chopped
300g gluten-free jumbo porridge oats

160g dates, finely chopped
200g butter
6 tbsp agave nectar

NUTRITIONAL INFO

Per 100g

Energy (kcal) 358

Protein(g) 5.8

Fat(g) 23.5

Sat Fat(g) 11.5

Carbs(g) 29.1

Sugar(g) 11.9

Fibre(g) 3.5

Salt(g) 0.4

Method

1. Heat the oven to 180ºC/160ºC fan/gas mark 4 and butter a 20x20cm tin. Combine the cranberries, pistachios and oats in a large bowl.


2. In a saucepan, melt the butter and add in the agave nectar and dates. Cook gently for 5 minutes until the dates soften. Mix the butter through the oat mixture until fully combined and then spoon into the tin and smooth.


3. Bake for 20 minutes in the oven and then allow to cool completely. Once the flapjacks are cooled, chill for at least 30 minutes before cutting into squares.


 

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Preparation time: 10 minutes
Cook time: 25 minutes (plus cooling and 30 minutes chilling)
Makes 9

  • Free from refined sugars
  • Gluten free

Ingredients

150g cranberries
100g pistachios, roughly chopped
300g gluten-free jumbo porridge oats

160g dates, finely chopped
200g butter
6 tbsp agave nectar

NUTRITIONAL INFO

Per 100g

Energy (kcal) 358

Protein(g) 5.8

Fat(g) 23.5

Sat Fat(g) 11.5

Carbs(g) 29.1

Sugar(g) 11.9

Fibre(g) 3.5

Salt(g) 0.4