Delicious flapjacks which are the perfect mid-afternoon snack!
|Ingredients||150 cal||900 cal|
|Ready To Eat, Stoned Dates||10g||60g|
|Low Fat Spread||7g||40g|
|Agave Syrup||1 tsp||6 tsp|
|Ready To Eat, Stoned, Dried Apricots||4g||24g|
|Mixed Seeds||1 tsp||6 tsp|
|Chopped, Toasted Hazelnuts||4g||24g|
Heat the oven to 190C/170C fan/gas 5.
Line a tin with baking parchment.
Put the dates into a food processor and process until they are finely chopped and sticking together in clumps.
Put the low-fat spread, agave syrup and dates into a saucepan and heat gently.
Stir until the low-fat spread has melted and the dates are blended in.
Add all the remaining ingredients to the pan and stir until well mixed.
Spoon the mixture into the tin and spread level.
Bake in the oven for 15-20 mins until golden brown.
Remove and cut into pieces.
Leave in the tin until cold. Store in an airtight container.