Cranberry & pistachio flapjacks

Slices of cranberry and pistachio flapjacks

Delicious Cranberry & Pistachio Flapjacks, great sweet treats for adults and lunchbox fillers for kids. Free from gluten and refined sugar. Makes 9.

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

150g cranberries *
100g pistachios * roughly chopped
300g gluten-free jumbo porridge oats *
160g dates * finely chopped
200g butter
6 tbsp agave nectar *

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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