Slices of cranberry and pistachio flapjacks

Cranberry & pistachio flapjacks

Delicious flapjacks, great sweet treats for adults and lunchbox fillers for kids.

Suitable for Gluten-free | Free from refined sugars
Makes 9
Prep time 10 minutes
Cook time 25 minutes (plus cooling and 30 minutes chilling)

Nutrients per serving:

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
358 kcal 23.5 g 11.5 g 5.8 g 3.5 g 29.1 g 11.9 g 0.4 g

Ingredients

Method


Step 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.

Step 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.

Step 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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