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Cinnamon Pistachio Flapjacks

 

 

Ingredients:

Part 1

  • ½ cup LE Coconut Oil
  • ½ cup LE Dark Brown Soft Sugar
  • 2 tbsp LE Raw Honey
  • 1 tbsp LE Cinnamon Powder

Part 2

  • 1 ½ cup LE Regular Oats
  • 1 cup grated Coconut
  • ¼ cup LE Cashew Nut
  • ¼ cup LE White Sesame
  • ¼ cup LE Sunflower Kernel
  • ¼ cup LE Pumpkin Kernel
  • ¼ cup LE Lightly Roasted Pistachio
  • 1 tbsp LE All Purpose Flour

 


 

Instructions:

  1. Preheat oven to 160  ̊C
  2. Prepare a pan, stir in Part 1 ingredients and stir with a wooden spoon over low heat for 5 mins until sugar dissolves.
  3. Remove from heat, stir in Part 2 ingredients.
  4. Pour the mixture into a tray (20cm x 30cm), press down to an even layer. Bake for 30 – 35 mins until golden.
  5. Cool for 5 mins, then cut into squares. Don’t remove them from the tray yet as they won’t hold together until they are cold.