Sweet Potato Diversity Flapjacks

Method

1. 1 Soak the Medjool dates in hot water for 15 minutes to soften. Drain well, then blend with the maple syrup until you have a thick, smooth paste.
2. 2 In a mixing bowl, combine the date mixture with the sweet potato purée, oats, oat bran, powdered peanut butter (or almonds), mixed seeds, coconut, and salt. Mix until a compact, dough-like mixture forms.
3. 3 Press the mixture firmly into a 20 cm (8 inch) square tin lined with baking paper. Add extra seeds on top for crunch, if you like. Bake at 180°C for 20–25 minutes, until lightly golden on top.
4. 4 Let the flapjacks cool completely before slicing. They’ll set into a soft, chewy texture once cooled.