So happy to have discovered that I can eat flapjacks - such comfort food!
200g unsalted organic butter (or olive oil spread)
50g cranberries & macadamia nuts
The usual spoons
22 inch cake tin
Preheat the oven 180oC.
Line the cake tin with the greaseproof paper.
Put the butter, xyliltol and honey in saucepan, heat and stir occasionally until the butter melted and the sugar is dissolved. Add the oats, fruit and nuts then mix well.
Transfer oat mix to cake tin, spread evenly, smooth with the back of a clean spoon to a thickness of 2cm.
Bake for 15 minutes until golden brown around the edges and still slightly soft in the middle.
Cool and cut into squares.
A round flapjack isn't the traditional shape, but I haven't got a square tin yet :)