The Detox Kitchen Gluten-free pistachio & lemon oat bars
Lily Simpson from Detox Kitchen shows you how to make these simple and tasty oat bars.
Recipe - Makes: 12
100g dates, roughly chopped
300g clear honey
200g LOVE Life Gluten Free Porridge Oats
100g shelled pistachios, roughly chopped
Zest of 1 lemon
2 tbsp rapeseed oil
2 tbsp flaxseed
1 Preheat the oven to 180oC, gas mark 4.
2 Soak the dates in hot water for 10 minutes to soften. Drain them and add to a large mixing bowl with the rest of the ingredients. Combine well.
3 Grease and line the base of a 22cm square baking tray with greaseproof paper. Tip the mixture into the tray, then press down with a wooden spoon – you want it to be fairly compact so that the flapjacks hold together.
4 Bake in the oven for 20 minutes until lightly golden on top. Remove from the oven and allow to cool in the tray. When cool, remove them from the tray and cut into 12 pieces. These will keep in an airtight container for up to 5 days.
Typical values per serving: