I needed a lunchbox friendly flap jack for my kids that was nut free, as their school has a few nut allergy suffers, so a lot of my go to recipes for snacks are off limits. This one has been a huge success with everyone that tries it! It's a really quick one too, so win win!
90 g coconut oil (melted)
50 g coconut blossom nectar
50 g coconut sugar
130 g oats
50 g desiccated coconut
30 g hulled hemp seeds (you could sub for pumpkin or sunflower, but my children don't notice hemp seeds, hence why I use them a lot!)
40 g dried cranberries
2 tablespoon chia
2 tablespoon ground flaxseed
Heat coconut oil, and coconut blossom nectar in a saucepan, until melted. Combine all of the dry ingredients, and then add the liquid oil/nectar to the dry ingredients .
Press mixture into a lined slice tin tin, and bake for 20 - 30 minutes. Leave it to cool completely before slicing, otherwise it will crumble.