Raspberry flapjack slices

Method

To begin making the raspberry flapjack slices, preheat an oven to 180C, 350F, gas mark 4. Line a 20cm x 4cm (8 x 1 ½ inch) square cake tin with a large piece of non-stick baking paper, snipping diagonally into the corners so that the paper fits snugly over the base and up the sides of the tin.

1. Grind the oats and seeds as this makes the mixture slightly finer and helps it stick together – these flapjacks have a tendency to crumble more than regular ones as they are lower in fat. If you are short of time, grind only the flax seeds and chia seeds as your body doesn’t break these down.
2. Melt the coconut oil, butter and honey in a saucepan and add to the dry ingredients. Add the oil/honey mix in stages, stirring well to make sure it is all incorporated.
3. Spoon two thirds of the mixture onto a baking tray and press it down firmly into the edges, ensuring it is at least 1cm deep. Bake at 180C for 5 minutes.
4. While it is baking, blitz the raspberries in a blender or mash them with a fork. Add the flour to thicken the consistency, and mix together
5. Remove the base from the oven and smooth the raspberry mixture over the top.
6. Sprinkle the remaining third of the oat mixture on top of the raspberries and press it down gently so it sticks into it.
7. Return to the oven for a further 5 minutes or until brown on top.
8. Leave to cool before cutting into pieces.