Nut Free Baby Flapjacks

INGREDIENTS

• 70g (½ cup) pumpkin seeds
• 70g (½ cup) sunflower seeds
• 3 bananas
• 2 tbsp maple syrup
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• 80g (½ cup) milled flaxseed
• 4 tbsp rapeseed or coconut oil

METHOD

1. Preheat oven to 180°C/350°F.
2. Use a pestle and mortar to grind the pumpkin and sunflower seeds until they resemble fine breadcrumbs.
3. Mash the bananas in a large bowl along with the remaining ingredients and stir well until fully combined.
4. Pour the mixture into a 26 x 20cm (10 x 8in) baking tin lined with parchment paper. Use a spatula to spread the mixture evenly, then use a large spoon to press it down hard and really compress it.
5. Bake for 20 minutes, then remove from the oven. Leave to cool fully before slicing into 24 little bars.
6. Store in an airtight container for up to a week.