Sweet potato and tahini flapjacks

These are quick and easy to make and, if you dont tell anyone, they will have no idea that they have sweet potato in them. A great way to sneak more veggies into your or your children’s days. They are delicious with a cup of tea or coffee, as a lunch box or picnic treat - or any time you fancy a pick me up. Makes: 30 Preparation: 20 minutes Cooking: 25 minutes

INGREDIENTS

200g tahini

60g maple syrup or date honey 2 tsp cinnamon

2 tsp vanilla extract

150g sweet potato, peeled and grated

350g porridge oats 2 large bananas, mashed

3 tbsp dark chocolate chips 75g chopped walnuts

Pinch of sea salt

Garnish:

2 tbsp maple syrup or date honey 12 walnut halves

METHOD

Grease and line a 22cm square shallow tin with baking parchment paper.

Mix the tahini, maple syrup or date honey, cinnamon, and vanilla well, then add the remaining ingredients. Stir well to combine. Bake at 180°C for 30 minutes. Allow to cool for 10 minutes before inverting the flapjack, onto a board, then cut into squares.

Serve as they are, or, you could drizzle with a little maple syrup or date honey and top with walnut halves.