Flapjacks

I am currently living on flapjacks.
There is so much I cannot eat and I have trouble keeping my blood sugar level stable, so I snack on these often!

350g Gluten free oats
200g sunflower/pumpkin seeds
150g dates (I use organic dates)
150g Coconut Oil
150g Molasses syrup

Use a food processor to blitz the seeds down to a crumb, then add the dates in and blitz them down. - if you remove the seeds before blitzing the dates they will just stick together in a big ball!

Put the oats and blitzed bits in a very large bowl.

Put the molasses and coconut oil in a non stick pan and heat until all the oil has melted, then stir into your oat mixture.

Once well mixed press into your pans. I use 2 Victoria sponge pans lined with silicone sheet (I found greaseproof paper ends up sticking to the base of the flapjack).

Then cook in a preheated oven at 180c for 20minutes.

Once cooked take out of the oven and leave to cool for a few hours before trying to cut and store.

They last about a week in my house in an airtight container, but I think they would keep for 2 weeks!