2 tsp ground cinnamon

4 tbsp maple syrup

75g/2½oz pumpkin seeds

150g/5½oz brown flaxseeds

50g/1¾oz cocoa nibs

25g/1oz chia seeds

25g/1oz cornflakes (gluten-free)

100g/3½oz organic porridge oats (not instant)


Preheat the oven to 180C/160C Fan/Gas 4, and line the bottom and sides of a 20cm/8in square tin with baking parchment.

Put all the ingredients into a large bowl, add the date mixture and mix until everything is combined.

Push the mixture into your prepared tin and bake in the oven for 30 minutes, until firm and set, and golden on top and darker around the edges. Leave to cool in the tin before cutting into pieces.

Recipe adapted from: Good Food

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Breakfast bars
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