Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Grease a 23cm square cake tin with a little PURA Coconut Oil Blend and line the base with baking paper.
Warm the remaining PURA Coconut Oil Blend with the honey and syrup in a large saucepan. Remove from the heat and add the rolled oats, coconut, nuts, seeds and dried fruit. Stir thoroughly to combine.
Lightly beat the egg whites, then add them to the oat mixture, stirring well. Tip into the prepared cake tin, levelling the surface. Transfer to the oven and bake for 25-30 minutes. Cool on a wire rack.
Cut the flapjack into 16 pieces. Store in an airtight tin for up to 7 days.
Cook’s tip: Vary the dried fruits if you wish – try a combination of chopped dried apricots, sultanas and raisins.