I am so excited to share this recipe for deliciously nourishing flapjacks with you. They’re packed with lovely crunchy goodies like oats, seeds, nuts and dates, and they make a lovely snack when you need a boost, or you could even grab a piece for a speedy breakfast. I’ve replaced the oil used in the original recipe with coconut oil – if you haven’t baked with coconut oil before, you might want to take a look at this fantastic introduction to the different types, their health benefits (or not depending on the quality!) and their best uses. I am very happy to use a raw extra virgin coconut oil (which can taste quite coconutty!) in this bake, but if you don’t like the taste of coconut, feel free to use a good quality refined coconut oil or you could swap it out entirely for the fat/oil of your choice.
You can also experiment with the fruit, nuts and seeds too (although this a fab combo), just keep the proportions fairly similar. I highly recommend adding the chia seeds – they don’t taste of much, but they are incredibly good for you because they are a source of fibre, omega 3s, protein, calcium and more – if you don’t have them in the kitchen cupboard right now (but you really should), then poppy seeds or sesame seeds make a tasty alternative.
Nourishingly Nutty Flapjacks
- 100g coconut oil
- 120g honey
- 200g porridge oats
- 25g sunflower seeds
- 75g pecans (chopped)
- 50g flaked almonds
- 75g dates (chopped)
- 15g chia seeds
- Line a 9 inch square baking tin with baking parchment and preheat oven to 180C, gas mark 4.
- Melt the oil and honey very gently together in a large saucepan (it needs to be big enough to hold all the ingredients later). You don’t need to heat it very hot at all to achieve this!
- Take the pan off the heat, add all the other ingredients and stir to to combine thoroughly.
- Press the mixture firmly into the prepared baking tray, then bake until golden brown, which takes around 20-25 minutes.
- Leave to cool until just warm in the tin – I give it another squish down with the back of a spoon at this stage because it seems to hold together better later – then transfer to a wire rack (still on the baking parchment) to finish cooling.
- Use a very sharp knife to cut into 12 pieces. It seems incredibly crumbly at first, but don’t panic, persevere, cut quickly and you will get good slices! Store in an airtight tin.
By the way just did the draw for my needle book – and the winner was Julie! Thanks all for your kind comments, Julie, I will be in touch. 🙂