If there’s one I love it’s flapjacks, but they can be SO hard to get right – too bland, too crumbly, too hard? So when I made this delicious batch, and got them just right, I knew I had to share the recipe. It’s packed with nutritious seeds and nuts, perfect for your lunchbox or as an afternoon snack. But if there’s one secret to the process it’s score the flapjacks when they come out of the oven then let them COMPLETELY cool down before cutting them. Trust me as I was a bit too impatient to wait long enough which resulted in quite a few breakages, but give them the time as the mix gives them a perfect texture and they set (or harden) as they cool.
50g hazelnuts, chopped
25g pumpkin seeds
25g sesame seeds
50g sunflower seeds
150g jumbo oats
60g coconut oil
25g coconut sugar (or sub for brown sugar)
6tbsp maple syrup (or honey)
3tbsp almond butter
- Pre-heat the oven to 180C and line baking tray or oven proof dish with baking parchment (mine was approx 30cm x 20cm).
- Place the coconut oil in a bowl over a saucepan of boiling water and melt. Take off the heat and stir in the coconut sugar, maple syrup & almond butter.
- In a large mixing bowl measure out all the dry ingredients and mix. Then add the wet ingredients and stir until thoroughly combined.
- Transfer mixture to lined baking tray and place in the oven to bake for 20-25 minutes until golden on top. Remove from the oven and mark into slices while it is still hot then allow to completely cool – the flapjacks will harden as they cool. Store in an air tight container for up to one week.