Ingredients

Makes 12-16

150g walnuts, or any nuts or seeds
2 carrots (total weight 200g)
200g jumbo porridge oats
1 clementine
125g coconut oil
125g pitted dates
2 tbsp raw honey
3cm thumb of root ginger, finely grated
1 tbsp mixed spice
¼ tsp ground cloves
¼ tsp ground cardamom
50g ground flax seeds, and/or hemp seeds

Method

1. Preheat the oven to 180C/Gas 4. Line a 20cm square tin with greaseproof paper – this will stop the flapjacks sticking to the tin – or use a tin with a removable base.

2. Roughly chop the nuts. Coarsely grate the carrots. Mix both together with the oats in a large bowl.

3. In a blender, whizz the whole clementine, skin and all, with the coconut oil, dates, honey, ginger, spices and flax or hemp seeds. Pour the spiced date mixture in with the walnuts, carrots and oats and combine to mix.

4. Pack into the lined tin and bake in the centre of the oven for 30 minutes, or until golden on the top and crispy around the edges. Cut into 12–16 rectangular or square bars and store in the fridge for up to 1 week.