In a small bowl, cover 100g raisins with boiling water and leave to soak for 5-10 minutes.
Preheat the oven to 180C/160C fan/Gas 4. Line a tin with baking parchment.
Put 1 ripe banana, 150g millet flakes, 100g tiger nut powder, 100g cold-pressed rapeseed oil (or use melted dairy-free spread) into a food processor.
Drain the raisins and add to the food processor.
Pulse until the mixture is well combined and sticky.
Put the mixture into your prepared tin. Smooth down with the back of a spoon.
Bake for 20 minutes.
Remove the flapjacks from the oven. Allow to cool slightly then cut into 12 squares.