Low sugar baking: Cococherry flapjacks

Agave nectar lends a gorgeous caramel-y taste to these flapjacks while the coconut oil and dried fruit amp up the nutritional value. We promise you won’t miss the white stuff

Makes 12

70g agave nectar
150g coconut oil
115g pitted prunes or dates, chopped
150g porridge oats
2 tbsp golden linseed
60g unsweetened desiccated coconut
60g plain flour
100g dried cherries 

Method:

1 Preheat oven to 180˚C/160˚C fan/gas mark 4, grease and line a 30cm x 23cm tray bake tin with baking parchment.
2 In a pan, gently heat the agave nectar and coconut oil until melted. Put into a food processor with the prunes or dates and whizz into a sticky paste.
3 Put into a bowl and stir in the other ingredients until combined. Spoon into the tin, and flatten with a spoon.
4 Bake for 25-30 mins or until golden. Leave for 5 minutes, then score into 12 pieces. Turn out when cold.