Mincemeat Flapjack

Ingredients

• 180g rolled porridge oats
• 90g quinoa flakes (substitute for oats if needed)
• 30g linseeds
• 30g pumpkin seeds
• 30g sunflower seeds
• 400g vegan mincemeat
• 80g coconut oil melted
• 2 medium ripe bananas mashed
• 4 tbsp agave syrup

Method

1. Preheat the oven to 190⁰C/gas mark 5.
2. In a large bowl, mix together the oats, quinoa flakes and seeds.
3. Add the remaining ingredients to the bowl and stir until well combined, making sure all ingredients are coated in the coconut oil.
4. Transfer the mixture to a 20cm square baking dish lined with baking parchment and bake in the preheated oven for 35-40 minutes, until golden brown on top.
5. Let the flapjack cool in the tin for 15 minutes, then carefully turn out onto a cooling rack to cool completely before slicing. The flapjack will keep in an airtight container for 3-4 days or can be kept longer (7-10 days) if kept in the fridge.