Courgette & Pumpkin Seed Vegan Flapjacks

I had to go easy on the vegan margarine as we were running out, so beefed up the banana levels and made a lower fat flapjack than would usually be recommended... but it worked! So you can make and eat these whilst feeling slightly - only slightly - less guilty. As ever, includes courgettes from our allotment.

Ingredients:

50g soy margarine
1 cup veg oil
8 tbsp agave nectar
250g oats
A mashed up banana
1/2 courgette, grated
1 cup pumpkin, sunflower and sesame seeds
1 tsp cinnamon
Pinch of salt

Method:

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!