The Raspberry Flapjacks You Won't Regret Eating.

They're messy, but they're delicious, and a real nice change from normal flapjacks.

I am someone who (with the exception of sparkling water) gets bored of a particular type of food or drink very quickly. I'm always looking for the next recipe, the next thing take my fancy, the next obsession.

I've always struggled with healthy snacks, as I've got a savoury tooth and don't often love sweet foods; this recipe is the exception to that rule, however. It's pretty straightforward, and although not the healthiest, it's a much healthier flapjack recipe than most, plus there's the added Vitamin C you get from the real raspberry layer. Need I say more?

INGREDIENTS
375g rolled oats
25g flax seeds/more oats
25g pumpkin seeds/more oats
25g flaked almonds
50g butter
50g coconut oil
50g honey
250g raspberries (I used frozen)
20g of your preferred flour

1. Preheat over to 180 degrees;
2. Melt the coconut oil, butter and honey in a pan;
3. Add mixture to dry ingredients in stages, stirring well each time; 
4. Spoon two thirds of the mixture onto a baking tray covered in greaseproof paper. Press it down firmly and make sure that it is 1cm thick (you may need to reduce the size of the flapjack);
5. Bake for five minutes; 
6. Mash the raspberries or blend the raspberries in a blender;
7. Add the flour (thickening the consistency) and make sure the mixture is well mixed;
8. Spread the raspberry mixture over the baked flapjack;
9. Sprinkle remaining oats and flaked almonds on the top, and press down to help it stick; 
10. Bake for a further five minutes and cool; 
11. Once cooled, cut into pieces. 

(If you're going to make this recipe, I would definitely recommend crushing the dry ingredients, or even blending those too, as the flapjacks I made were very crumbly. After a couple of days, I basically had to eat them with a fork over a bowl because it made so much mess to eat them without!) 

If you have a go making these, please let me know - I'd love to see some photos! 

LAURA