Elixir Eats: Festive Flapjacks.

All we want for Christmas is flapjacks, and we've got just the recipe for you! This is a tray bake that is fit to feed the family. After all, it is the time of year for sharing! These flapjacks are soft, gooey and incredibly satisfying, which will more than fuel you for your winter walks or Netflix marathons! Of course, they are gluten free, dairy free and refined sugar free.

Ingredients

4 cups jumbo oats

1 cup quinoa flakes

3 cups coconut oil

1 cup apple juice concentrate syrup (we used Biona)

1/2 cup of pumpkin seeds

1 cup ground almonds

1 cup burberries

1 tbsp cinnamon

1 tbsp nutmeg or mixed spice

1 inch chopped or grated fresh root ginger

pinch himalayan salt

16 medjool dates - chopped into small pieces

1/2 cup filter water or nut milk

2 tsp vanilla extract

extra dried fruits/ seeds/ nuts for sprinkling

180 degrees for 1 hour. (cooking time may vary on different ovens!)

makes a very large tray bake!

Prep

Make sure all your dates are pitted and you have preheated your oven to 180 degrees!

A large oven dish - optional to line with foil or greaseproof paper

a large metal pan and wooden spoon for mixing!

How we did it

1. Start by melting coconut oil on a low heat in a large pan.

2. Once it has fully melted into a clear liquid, add the oats, quinoa flakes and mixed spices.

3. When all of the oats are well mixed and coated in coconut oil, add the remaining indredients.

4. Transfer into your oven dish and bake.

5. It is wise to keep checking on it so it doesn't burn on top, it should be nice and crispy and golden brown ontop and soft in the middle.

6. When you feel your flapjack is ready, set aside and let it cool, cut into squares and enjoy!

ELIXIR TIP: Ovens may vary, keep a close eye on your flapjacks to avoid burning.

Have a very Elixir Xmas!

x