Preparation time: 10 minutes
Cook time: 25 minutes (plus cooling and 30 minutes chilling)
- Free from refined sugars
- Gluten free
100g pistachios, roughly chopped
300g gluten-free jumbo porridge oats
160g dates, finely chopped
6 tbsp agave nectar
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.