This is between a flapjack and a cake so I just called it a slice – sweetened with a ripe banana and maple syrup it is refined sugar free!

Ingredients:

300g carrots grated (preferably organic)

1 egg

1 ripe banana

100ml maple syrup

100g chopped almond

100g ground almonds

200g jumbo oats (any will do except instant)

pinch of salt

2tsp ground cinnamon

1tsp ground ginger

1/2 tsp mixed spice

200g coconut oil or butter melted then cooled but still liquid

30g whole flaxseed (linseed)

30g pumpkin seeds

50g sunflower seeds

Method:

Preheat oven to 170degC (150degC fan, GM 3)

Add all the ingredients to a free-standing mixer or use a hand held whisk on its low setting – mix everything together for a few minutes making sure all the ingredients are blended.

Pour the mix in to a greased and lined traybake tin approx 30cm x 20cm and bake for 30-40 mins. It should be firm and a little spongy to touch. Leave to cool completely in the tin before cutting into pieces.

Really good as little treats or as a breakfast bar.

Storage: Freeze for up to 1 month, store in the fridge for up to 5 days in an airtight container.