Cinnamon Raisin Elevenses Bars

Preheat the oven to 170°C fan (190°C conventional / 375°F / gas mark 5) and line a 20cm (8") baking tray with parchment paper.
In a saucepan add the milk, coconut oil, coconut sugar and molasses. Warm gently until the mixture has combined and the sugar has dissolved. Don’t boil.
225 ml dairy free milk, 120 g coconut oil, 75 g coconut sugar, 1 tbsp blackstrap molasses
In a large bowl mix together the flour, oats, baking powder, cinnamon and salt.
225 g self raising flour, 150 g rolled oats, 1 tbsp baking powder, 2 tbsp cinnamon, 1/2 tsp salt
Add the milk mixture from the saucepan into the flour mixture in the bowl and stir together to make a cake batter.
Make a 'flax egg' by mixing together the 2 tbsp each of milled flaxseed and water in a separate bowl.
2 tbsp milled flaxseed, 2 tbsp water
Add the vanilla, flax egg and raisins to the cake batter and stir in.
2 tsp vanilla extract, 140 g raisins
Transfer to the lined baking tin, top with a sprinkling of oats and bake for 30 minutes, until a knife inserted into the centre of the cake comes out clean.
20 g rolled oats