Line an 8-inch square baking tin with parchment paper or foil. Coat with cooking spray
Mix the oats, wheat flour, almonds, coconut and flax seeds, and spread across an ungreased baking sheet
Toast in the oven for 10 to15 minutes until lightly browned and fragrant, stirring once half-way through
Remove from oven and transfer to a large mixing bowl. Reduce oven temperature to 160°C
Juice one of the Jaffa oranges and zest the remaining one
In a small saucepan over medium heat, heat the Jaffa orange juice. Stir occasionally until reduced by around half (roughly 5 minutes). Reduce heat to low
Stir in the almond butter, orange zest, honey, vanilla, ginger, and salt, heating and stirring until smooth
Pour over the oat mixture. Fold until slightly incorporated
Add the beaten egg and continue to mix until the oats are evenly moistened. Fold in the golden raisins
Press mixture into the prepared pan and bake for 25-30 minutes until fragrant and lightly golden. Leave to cool in the tin for 10 minutes. Using parchment paper, lift from the tin and transfer to a wire rack to cool completely (at least 1 hour.) Slice and serve.
