Pistachio & Cranberry Christmas Flapjacks

100g toasted almonds
7 tbsp maple syrup
130g coconut oil
60g coconut sugar (brown sugar)
1/2 tsp ginger
1 tsp cinnamon
200g rolled oats
50g cranberries (raisins/sultanas)
100g pistachios (roughly chopped)
50g dates

Preheat the oven to 150C.

Pip the dates and mash them into a paste using a fork.  Roughly chop the pistachios.  Melt the coconut oil, maple syrup and coconut sugar in a saucepan, add the cinnamon and ginger and stir well on a low heat.  In a separate bowl mix in the oats, cranberries, pistachios and almonds and stir well.  Pour the melted coconut and dates over the dry ingredients and mix well.  Grease a 22cm dish and place the mixture in.  Smooth over with a spatula and bake for twenty minutes or until golden and cooked through. 

*Important* leave to cool overnight so that the coconut oil and dates can set and then cut into squares. 


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