As promised, here is the recipe for the sugar free pistachio flapjacks which were served at the last LHS yoga retreat.
100g rolled oats
100g pistachios roughly chopped
1 tbsp coconut oil
2 tsp flaxseeds
50g dried dates roughly chopped
Preheat your oven at 160 degrees and line a baking tray with greaseproof paper.
Place all the ingredients in a large bowl and mix together. Then place the mixture into the baking tray and flatten, ensuring the mixture is roughly 2-3cm deep.
Bake in the oven for 20 minutes until golden on top. Leave to cool then slice into 18 small squares for a yummy bites size treat!