½ Packet of Mash Direct Carrot & Parsnip Mash
1 apple, grated
4 tsp seeds (I used Linwoods flax, sunflower, pumpkin, sesame seeds & goji berry mix)
½ cup desiccated coconut
1 tsp cinnamon
Handful of raisins
½ cup butter
4 tbsp maple syrup
1 tsp brown sugar
To a large bowl, add the oats, seeds, coconut and cinnamon and mix. Add half a packet of Mash Direct Carrot & Parsnip Mash, along with the grated apple and raisins. Stir until the mixture is completely combined.
Melt the butter in a saucepan on a low heat. Add the maple syrup, stir, and pour into the large bowl. Give one last good mix!
Preheat the oven to 180C (350F).
Prepare a 20cm baking tin by coating the inside of the tin with butter (this will stop the flapjacks from sticking).
Spoon the mixture into the baking tin and squash down. Make sure that it is spread evenly and flattened. Place in the oven and bake for 30-35mins.
Once cooked, remove from the oven and leave to cool for 15mins. When the dish is cool, cut into approximately 12 squares.
These flapjacks are great for an autumn treat, enjoyed with a cup of tea!
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