Apple & Cinnamon Flapjacks (Oil & Refined Sugar Free)

1. Start by preheating your oven to 180 degrees celsius and lining a brownie tin with baking paper. Peel and roughly chop two of your apples then, add the chunks to a pan along with a splash of boiling water and simmer for around 10 minutes, until soft.

2. As the apples soften, combine your oats and cinnamon in a large bowl. Once softened, add the apples to a food processor or blender and combine until you're left with a smooth puree.

3. Transfer the apple puree to a bowl and add your nut butter, maple syrup and date syrup, stirring well to combine. Now add your wet ingredients to the oats and stir well until all the oats are well coated.

4. Peel and finely chop your final apple and add to the mixture, stirring to evenly distribute.

5. Now, transfer the mixture to your tin, press down firmly, sprinkle with coconut sugar and place in the oven to bake for around 15 minutes.

6. Once baked, allow the flapjacks to cool in the tin slightly before slicing into squares.

Pop your flapjacks in an airtight container and you're totally set with some great study snacks for the week ahead and, just like all of my recipes, these tasty flapjacks are even better with a cuppa.