Sugar free pistachio flapjacks
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!