Finely grate the carrot into a bowl, add a tiny pinch of salt and mix, add to a sieve and squeeze out any extra juice.
Remove the shells from the pistachios and roughly chop.
In a bowl mix together the dry ingredients, the oats, flour, brown sugar and pistachios and mix well and make a well in the middle.
In another bowl mix together the wet ingredients, the oil, maple syrup and the carrot.
Add the wet ingredients to the dry ingredients and mix well.
Line a 28 x 18 cm brownie tray with parchment paper. Add the flapjack mixture, pressing it into the corners and flattening with the back of a spoon so it is well compacted but not too well compacted.
Bake for 30 mins at 160 ( for a crispier flapjack bake at 180 degrees for 30 mins)
Remove from the oven, allow to cool for 10 minutes, then while still in the tray, portion using a knife while still warm into 16 squares or to the size you prefer, then allow to cool fully before removing from the tray. It is very important to allow the flapjacks to cool fully before removing them from the tray.
Store in an airtight container and Enjoy! We don’t actually know how much longer than 7 days they last at ambient room temperature as they are always eaten before then, this is true!!