Makes 12 squares.

Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.

Start making your jam by bringing the cherries to a boil in a pan on a medium heat. When the cherries start breaking down mash them with the back of a fork and leave to boil for 10 minutes.

While the jam is boiling start making the flapjack base by mixing all of the ingredients in a bowl until they’re incorporated. Line a tin (24.5 cm x 17 cm) and press down the base flapjack layer until you have a smooth surface.

When the jam has boiled for 10 minutes add the coconut sugar and leave it boil for another 10 minutes until it’s thickened.

Meanwhile make the almond topping by mixing all of the ingredients together in a bow. Once this is done leave it to the side until your jam’s ready.

When the jam has thickened take it off of the heat and spread it on top of the flapjack base.

Crumble the almond topping on top of the jam and bake for 15 minutes.

Once baked, leave it to cool slightly and then cut into squares. Enjoy straight away or store in an airtight container for up to 3 days.