Ingredients
Equipment
Method
- Heat the oven to 170°C fan / 190°C conventional.
- Put the pumpkin purée and almond butter into a bowl and mix until combined.
- Stir in the cinnamon, ginger, mixed spice and salt, if using.
- Add the Fruity Oat Porridge Mix and stir thoroughly. Leave for about 10 minutes to allow the flaxseed and oats to absorb some of the moisture.
- The mixture should be very thick and sticky rather than like cake batter. Press it firmly into a lined baking tin or dish, to approximately 1.5–2 cm thick.
- Bake for 25–30 minutes, until set and beginning to colour around the edges.
- For firmer, more flapjack-like bars, reduce the oven to 140–150°C fan and bake for a further 10 minutes.
- Allow to cool completely before cutting into 8 bars. They become firmer as they cool.
Notes
*Use any Fruity Flax Porridge Mix or muesli. If using plain Flax porridge, replace 75g with any dried fruit. The almond butter helps make the bars more satisfying
These bars contain no added sugar, although they do contain naturally occurring sugars from the dried fruit and pumpkin.
Approximate Nutrition Per Bar
Energy: 186 kcal
Protein: 5.9 g
Fat: 7.8 g
Saturated fat: 0.8 g
Carbohydrate: 22 g
Sugars: 7 g
Fibre: 6.1 g
Omega-3 ALA: approximately 2.2 g
Omega-6: approximately 1.6 g
