Healthy Vegan - Zucchini, Apricot and Pumpkin Seed Flapjacks

Ah I am feeling a little mentally tired today to blog, so share a very simple Zucchini, Apricot and Pumpkin Seed Flapjacks I made over the weekend for the working week.



Zucchini, Apricot and Pumpkin Seeds Flapjacks
Makes 8
Ingredients
125g butter or vegan alternative
100grams golden caster sugar
2 tablespoons golden syrup
260grams rolled oats (gluten free)
1 medium courgette, only green outer part grated *keep the rest for a soup or compost!
80grams dried pieces of apricots and mango, chopped 
50grams pumpkin seeds
Method
In a pot, melt the butter, sugar and golden syrup.
Then stir in the rolled oats, grated courgette, apricots and pumpkin seeds until well combined.
Tip into a baking tin lined with non-stick parchment or silicon paper.
Smooth the oat mixture into the tin, pressing down with the back of a wooden spoon.
Bake in the oven 180oc/Gas Mark 4 for 12 - 15 minutes.  
Score whilst still warm.
Allow to cool, before removing from the tin and slicing. 

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