We’re super-fond of flapjacks in this house and this creation of mine, baked with the kids no less, shot by my crazy-talented husband, Peter (who set up the shoots once the kids were asleep,) showcases my most favourite flapjacks ever!
Healthy, hearty coconut flapjacks, these bad boys are well, not bad for you at all- low GI, low carb, low sugar, paleo and importantly, child-friendly, crispy chunky hunks of baked oaty snacks which take no time at all and fill tums for hours.
I eat them for breakfast, or dunked in a cup of tea anytime and the kids love making and eating them after school!
And here’s what you’ve all been waiting for (probably)-the recipe:
- 50g coconut oil
- 250ml honey (we like manuka)
- 150g organic unsalted butter (dairy free if you prefer)
- 400g gluten free porridge oats
- 100g desiccated coconut
- Handful of raisins (optional)
- 40g dark chocolate chips (I used 70%)
- 2 tsp cinnamon
- Drop of milk (we used goat’s milk, optional, coconut works too)
- Drop of mild olive oil
- Grease a baking tin measuring 22 x 9 cm across the top and 19 x 27 cm across the base.
- Into a heavy based saucepan, add the coconut oil with the honey and butter. Cook over a moderate heat, stirring until the oil has melted.
- Remove from the heat and stir in the oats, dessicated coconut, raisins, dark chocolate chips, cinammon and milk (add nuts, seeds, dried fruit, glacier cherries if you like) until evenly coated in oil.
- Turn the mixture into the prepared tin and level the surface. I brushed with a little mild olive oil to help golden. Bake at 180 c (350 F) mark 4 for 25-30 minutes until turning deep golden around the edges: the mixture will still be very soft in the centre. Leave in the tin until almost cold.
- Turn out onto a board and cut into 18 bars. Store in an airtight container for up to a week.