Molasses Flapjacks

Introducing my molasses flapjacks. Molasses is a rich source of certain minerals, particularly calcium, magnesium and iron, so is a great ingredient to try to get into kids diets, especially for dairy free kids as it contains calcium. It does have a strong taste, so including it in baking is a great way to use it. Here’s the recipe:

Ingredients
200g oats
65g sunflower seeds
50g pumpkin seeds
1 tbsp ground flaxseed
3 tbsps coconut oil
2 tbsps molasses
2 tbsps cashew butter
2 tbsps honey

Heat the oven to 160 fan and line a flat rectangular baking dish with baking parchment ( I used a dish which was 27cm long).

Mix all the dry ingredients together in a bowl.

In a saucepan melt together the coconut oil, molasses, cashew butter and honey. If you don’t mind a stronger molasses taste you can add an extra tablespoon of this.

Pour the mixture over the dry ingredients and stir to combine. You want quite a wet mixture, so if it still looks a little dry, then add a splash or 2 of almond or oat milk.

Pour the mixture into the tin and push down with a spoon until the mixture reaches all the sides and is packed together tightly.

Cook in the oven for 25-30 minutes.

Allow to cool and slice into squares.