30gslivered raw pistachiosor chopped raw pistachios
60gsoft light brown sugar
320gsweetened coconut condensed milk
130gextra virgin coconut oil
Weigh all the dry ingredients into a large airtight container and shake vigorously to mix.
Weigh the coconut condensed milk and coconut oil into a large saucepan and set over a medium heat. Stir until melted and blended and until the mixture has just reached simmer point. Turn off the heat.
Tip the dry ingredients into the saucepan and mix well until all ingredients are thoroughly and evenly blended.
Base-line the baking tin with baking paper and preheat the oven to 180 C/350 F/Gas 4.
Transfer the flapjack mixture to the prepared baking tin and compress with the back of a spoon until the mixture is even and firm.
Bake for 25 minutes until beginning to turn brown at the edges.
Remove from the oven and leave to cool completely in the tin, before turning out and slicing into individual squares with a large sharp knife.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.If you do not want or need to make a dairy free or vegan flapjack, it is possible to substitute the coconut condensed milk for dairy condensed milk. Just ensure you weigh the correct volume for the recipe as stated.