I love oaty flapjacks and rhubarb is my favourite spring go-to food anyway. Delightful flapjacks for breakfast or tea.
Roast the anise seed in a pan over a high heat. Don't use oil. Roast until they give off a warm, earthy smell and are lightly coloured. Set aside. Now take a deep pan and add the roughly chopped rhubarb, water and beetroot juice. Bring to the boil and cook over medium heat until the rhubarb dissolves. Remove from the heat and stir in the agar-agar and let it cool.
Preheat the oven to 180 degrees and grease a brownie tin (approx. L: 30cm / W: 20cm / H: 3.5cm) with walnut oil. In a bowl mix both oats with buckwheat, coconut blossom sugar and arrow root powder. In a food processor add the peeled and roughly chopped apples, vanilla essence, almond butter, maple syrup and walnut oil. Process until the dough is smooth. Add to the oat mixture and combine well. Take half of the dough and distribute it evenly in the tin. A wet spatula can help distribute everything smoothly. Evenly cover the bottom of dough base with the rhubarb puree. Sprinkle the remaining dough mixture on top. Bake for about 25 minutes until golden.