15 organic chopped dates, 125 g ghee, 150g brown sugar/ jaggery/ date syrup/ brown syrup, 2 teaspoon cinnamon, 3 ground cardamom, large handful of sunflower and pumpkin seeds, large handful of raisins; 500g of rolled porridge oats, rice/ soya milk.
Put dates in pan with a little water and cook for 5 minutes until soft then blend into a thick paste. Add ghee and crumbled jaggery into the pan and melt over a low heat. Add the spices, seeds, fruits and enough oats to make a thick consistency, mixing all ingredients. Add some rice or soya milk and stir th mixture over heat for a few minutes, adding more oats to bulk up the mixture. Cooking the oats in this way makes them soften and the flapjack bind. After 5 minutes of cooking, pour onto a baking sheet or in a flat oven dish and flatten down with a spoon. Place in a preheated oven and bake for 30 minutes at 160 degrees Celsius/ Gas mark 4 until they are golden brown on top.