Buckwheat Flapjacks

160g Buckwheat flakes (rolled)
80g raisins
As much dried fruit as you like (I use a palmful of goji berries, sultanas, 2 or 3 apricots, maybe a couple of prunes, you could use mulberries, cranberries...etc)
Fresh berries if you have any (a few strawberries)
2 tspns sweetner (sweet freeedom or agave syrop)
A big lug of apple juice (use less if you use fresh fruit)
A palmful of pumkin seeds
Chia seeds
Lin (flax) seeds
(Any other seeds or nuts according to your tastes/ allergies!)
Olive oil (about a quarter cup)
pinch of salt

Mix it all together! I don't mix this one, so you may want to pre-chop the fruit!

Spread onto greaseproof paper on a baking tray and cook on a low heat for about 10 mins or so (preheat the oven for a few mins) then turn over by putting another sheet of greaseproof paper over the top and flipping it. Then peel off the original paper from the top side and cook in th eoven again for 3 or 4 minutes for a nice even colour and texture. Voila!

This recipe is not recommended as totally TGF Barrier Plan safe - as buckwheat is almost always cross-contaminated apparently (most 'gluten free' companies still process foods containing rice, oats, millet and corn - and are therefore NOT GLUTEN FREE!)