Carrot Cake Flapjacks

Method

1. Preheat the oven to 180°C / 356°F fan-assisted and line the base and sides of an 8” loose-bottomed square tin with baking paper.
2. Add the oats, nutmeg, cinnamon and mixed fruit, nuts and seeds to a mixing bowl. Next, top and tail the carrots and finely grate them into the bowl. Stir until combined.
3. Place a small saucepan over a low-medium heat and add the coconut oil, maple syrup, vanilla extract and 2 tbsp of water. Heat for a few minutes until the coconut oil has melted, then pour it all over the dry oat mixture. Stir until fully incorporated, then transfer the flapjack mixture to the lined tin and smooth out with a spatula. Bake for 25 – 30 minutes until slightly golden.
4. Leave to cool in the tin for 30 minutes, then remove from the tin and leave to fully cool. It’s important that the flapjacks are fully cooled before cutting so they don’t crumble.
5. Finally slice into 8 bars using a serrated knife. Store in an air-tight container and gobble them down within 3-5 days.