Crafted by Chef Jamie Raftery

Portion size
For 10 people

Preparation time 
10 minutes

Cooking time 
25 minutes

Ingredients

• 200g jumbo oats
• 50g whole almonds
• 50g pistachio nuts
• 50g pumpkin seeds
• 50g dates
• 50g dried figs
• 50g raisins
• 50g dried apricots
• 50g brown flaxseed
• 30ml Classic Argan Oil
• 60g coconut oil
• 120g brown rice syrup
• 80g peanut butter
• 40ml pomegranate molasses
• 2g ras-el-hanout
• 3g vanilla paste
• Citrus Zest
• Salt to season

Method

1. Preheat oven to 180°C.
2. Weigh the coconut oil, malted barley and honey/coconut syrup to the medium saucepan.
3. Melt on a gentle heat.
4. Add the oats and nuts to the baking tray and roast lightly in the oven for 8 minutes.
5. Weigh the dates, raisins, figs, desiccated coconut and chia seeds into a large bowl.
6. Add everything together in a large bowl, along with the Argan Oil and mix very well to incorporate.
7. Line a baking tray with parchment and add the flapjack mix.
8. Pack down tightly with the back of a fork.
9. Bake in the preheated oven for 20-25 minutes.
10. Allow cooling before slicing.