Puds so divinely scrumptious you won’t believe they’re low in sugar

Seedy flapjacks

MAKES 24 SMALL SQUARES 150g blueberriescoconut oil (or figs, l120g chopped) 110g50g jumbosoft dates, oats finely chopped 100g rolled oats 3 tbsp mixed seeds (sunflower, pumpkin, sesame . . .) 3 tbsp hazelnuts (or almonds), roasted and chopped 3 tbsp dried cranberries (or goji berries or raisins) Pinch of salt • CALORIES 80 • PROTEIN 2g • FAT 4g• FIBRE 1g • CARBS 10g Preheat the oven to 170c and line a greased 20cm square metal baking tray with greaseproof paper. In a food processor, blitz the coconut oil, blueberries and dates then mix in the oats, seeds, nuts, dried fruit and salt. Press the mixture down flat in the tray and bake for 30 minutes, allow to cool slightly then cut into small squares. Can be stored in an airtight container for a few days.