Ingredients

• 150g Walnuts, or any nuts or seeds
• 2 Carrots (total weight 200g)
• 200g Jumbo Oats or Quinoa flakes if Gluten Free
• 1 Clementine (Optional)
• 125g Coconut Oil
• 125g Pitted Dates
• 2 tbsp Raw Honey (optional)
• 3cm thumb of Root Ginger, finely grated
• 1 tbsp Mixed Spice
• ¼ tsp Ground Cloves
• ¼ tsp Ground Cardamom
• 60g 100% chocolate chopped into chunks
• 50g Ground Linseed and/or Hemp Seeds

Method

1. Preheat the oven to 180°C/170°C fan.
2. Line a 20cm square tin with greaseproof paper – this will stop the flapjacks sticking to the tin – or use a tin with a removable base. (Used 2lb loaf tin with 1/3 recipe)
3. Roughly chop the nuts. Coarsely grate the carrots. Mix both together with the oats and chocolate in a large bowl.
4. In a blender, whizz the whole clementine – skin and all – with the coconut oil, dates, honey, if using, ginger, spices and flaxseed or hemp seeds. Pour the spiced date mixture in with the nuts, carrots and oats and mix.
5. Pack into the lined tin, pressing down to compact the mix, and bake in the centre of the oven for 30 minutes, or until golden on the top and crispy around the edges ( with the 2lb loaf tin and 1/3 mixture,  cook in Remoska for 30 mins uncovered and then another 30 mins covered). Cut the flapjack into 12–16 rectangular or square bars and store in the refrigerator for up to 1 week.