Tahini Flapjacks.

Combine porridge oats (100 g) and jumbo oats (100 g) and toast in a baking sheet at 160°C for 10 minutes.

Combine sesame oil (50 g), dark chocolate (40 g), tahini (100 g), and honey (50 g) in a small saucepan and gently warm until the chocolate is melted.

Mash banana (1) in a large bowl (if not ripe enough add to the hot oven).

Add ground cardamom (3 tsp), ground ginger (1 tsp), and the melted chocolate to the mashed banana and mix together.

Slowly add the oats, nuts, and seeds, stirring regularly.

Firmly press into a lined baking tin and bake at 160°C for 20-25 minutes.