Ingredients

• 150g Dried Mango – the type used was Amelie mango,  more tangy
• 3 Tbsp (40g) Coconut oil, melted
• 167g Jumbo Oats
• 150g Sultanas/Raisins
• 2 Tbsp Honey/Maple syrup
• 2 Tbsp shredded coconut
• 100g almonds,  chopped in large pieces- optional

Method

• Line the 20cm diameter round silicon mould with greaseproof paper/baking parchment.
• Soak the mango in boiling water for 10  minutes.
• After 10 minutes drain and place in a food processor and blitz until a coarse paste forms.
• Put the Coconut oil in a pan, and the honey if set, and melt.
• Add the oats, raisins, almonds,  coconut, coconut oil and honey to a bowl together with the mango paste and mix thoroughly until well combined.
• Gentle press the mixture into the lined tin and bake for 20-25 mins (60 minutes in the Remoska; 40 mins uncovered,  followed by 20 mins covered) until golden brown. Remove from the oven and leave to cool in the tin.
• Once completely cool, cut the flapjack into roughly equal sizes and store in an airtight container for up to a week.