Chilli Pepper Flapjack

INGREDIENTS (Makes 12)

◆ 100g plant-based butter

◆ 60g your favourite nut butter

◆ 15g yeast extract

◆ 100g mixed seeds, toasted

◆ 10g fajita seasoning

◆ ¾ tsp dried chilli flakes

◆ 100g each jumbo oats and porridge oats

◆ 225g frozen sliced peppers, thawed, drained and chopped

◆ 2 medium eggs, beaten

1

Heat the butter, nut butter and yeast extract together, stirring, until melted and smooth. Leave to cool.

2

Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 6. Put 80g seeds, the fajita seasoning, chilli, oats and pepper in a bowl. Make a well in the centre and add the eggs and melted butter. Mix everything together until thoroughly combined.

3

Spoon into a lined 21cm square tin, smooth the top and sprinkle over the remaining seeds. Bake for about 30min until golden. Leave to cool for 10min, then remove from the tin and cool on a wire rack.

4

To serve, slice intoto 12 portions. Store in n the fridge for up to a week or freeze e.

226 CALORIES PER SERVING