200g lactose free butter

100g golden or maple syrup

50g soft light brown sugar

300g rolled oats

2 grated carrot

zest 1 orange

1 tsp cinnamon

50g pumpkin seed


Heat oven to 160C/140C fan/gas 3. Line an 18cm square baking tin with greaseproof paper.

Melt lactose free butter, golden syrup and sugar in a large pan. Mix in rolled oats, carrots, orange zest,  cinnamon and pumpkin seeds.

Stir everything well, then pack into the prepared tin, pushing down firmly. Bake for 40-45 mins, then cool in the tin before slicing into 16 squares.

Recipe adapted from: Good Food

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