Honey Tahini Flapjacks

Method

Preheat the oven to 180°C (160°C fan oven), gas mark 4, and place a large baking tray (ideally 24cm square with a removable base) on the middle shelf to heat up.

Scatter the oats and nuts evenly over the hot baking tray and bake for 10–15 minutes, or until lightly toasted. Remove and set aside to cool. (You can skip this step and leave the oats and nuts raw, but toasting enhances the flavour.)

Using a handheld stick blender or a jug blender, blitz the tahini, banana, dates, ground spices, honey, butter or coconut oil, orange blossom water (if using), and sea salt together until smooth. Transfer to a bowl if needed, then fold through the toasted (or untoasted) oats and nut or nut/seed mix.

Line the base and sides of your baking tin with baking paper. Pack the flapjack mixture into the tin, pressing it down firmly and smoothing the surface.

Chill in the fridge for 2 hours, or until firm. Remove from the tin and cut into squares. Enjoy straight away, or store the flapjacks in a sealed container in the fridge and eat within a week.