Flapjacks make the perfect between-meals balanced and sustaining snack, and when they're made with our fresh raw oats, they're as good as it gets.
Makes: 16 slices
Takes: 1-2 hrs presoaking, 10 mins to make, 18 hrs to dehydrate
Equipment needed: dehydrator
- 4 cups (500g) raw rolled oats
- 1/2 cup ( 125 ml) extra virgin olive oil
- 1/2 cup (90g) zylosweet or coconut sugar
- 1/2 cup (50g) lucuma
- 1 cup (125g) raisins
Soak the oats in just enough water to cover them. Our fresh oats are very soft, and only need soaking for an hour or two.
Drain the water off, and in a mixing bowl stir in the olive oil, lucuma, zylosweet and raisins thoroughly so you have a sticky mass.
Spread the mixture onto a deydrator tray in a square, it should fill most of one tray. Dry for twelve hours then score into fingers, two across by eight down. Flip them over so they dry evenly on both sides and dry for another six hours. When they're done they'll be a little moist and crumbly and utterly irresistible.
Store in an airtight tin in the fridge, they'll keep for a week or so.