2 ½ cups of gluten free oats (250g)
1/4 cup of desiccated coconut
1 tbsp. cinnamon
2 pears grated
2 tbsp. maple syrup
2 cups of coconut milk (unsweetened)
2 ground flaxseed eggs (2 tbsp. ground flax mixed with 90ml of water)
Handful of chopped nuts/seeds of choice (optional)
Preheat the oven to 180C (fan)
Combine the flax and water in a bowl and let sit for 5 minutes
Add the oats, cinnamon, grated pear, maple syrup and milk to a bowl and then add in the flax eggs and combine until a batter forms.
Then line a dish with parchment paper 10 x 8 and place the mixture in, flattening it out
Bake for 30 minutes or until lightly browned, remove from the oven and allow to cool.
Serve with ¼ cup of coconut yogurt and raspberry chia jam (1 cup of raspberries blended and then add 2-3 tbsp. chia seeds and 1 tbsp. maple syrup and allow to thicken then store in a jar for up to a week in the fridge)
Adapted from littlegreenspoon.com