Coconut Almond Flapjacks
- 2 tbsp coconut Oil (plus little more to grease tin)
- 2 tbsp smooth Almond butter
- ½ tsp golden lo han guo
- 130g oats
- 1/2 cup Mixed Fruit
- 2 tbsp pumpkin seeds
Pre-heat oven to 180° and grease baking tin with parchment paper.
Spoon the coconut oil and almond butter into a saucepan on a low-medium heat. Gently mix together.
Add the golden lo han guo and mix.
Gradually stir in the oats, mixed fruit and pumpkin seeds.
Pour the mixture into the prepared tin and pop into the oven for about 20-25 minutes until golden brown.
Take out of the oven and leave to cool (if needed pop into the fridge for it to set). Once cool and set, cut into squares.