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!
300g carrots grated (preferably organic)
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
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.