50g soy margarine
1 cup veg oil
8 tbsp agave nectar
A mashed up banana
1/2 courgette, grated
1 cup pumpkin, sunflower and sesame seeds
1 tsp cinnamon
Pinch of salt
Preheat the oven to 180c and line a medium sized baking dish with baking paper.
In a large bowl mix together the oats, pumpkin seeds, linseeds, cinnamon and salt. Mash the banana until it is a soft paste. Meanwhile, in a small pan, melt the soya margarine and agave/golden syrup and then mix in the banana. Finally, grate in the courgette and then leave to cool for a mo, before mixing into the oats.
Transfer into the baking dish and bake until brown - around 30 minutes. Leave it a little longer if you like a crispier flapjack. Take it out, cut into squares, leave to cool and then eat!