What makes flapjacks stick together? Usually it’s golden syrup or something equally as sweet and sticky. This clever recipe substitutes syrup for coconut oil or butter, so you can enjoy all the flavour and texture of a traditional flapjack without the sugar.
Make in a tray and it will serve 8 people or 16 if you fancy smaller bites.
150g (2 cups) rolled oats
1 tbsp desiccated coconut
50g (⅓ cup) coconut oil or butter
4 tbsp orange juice or apple juice
Preheat oven to 170°C / 340°F / Gas mark 3 and line a baking dish with some parchment.
Blitz the oats in a food processor for a few seconds to break them down a bit. Transfer the oats into a large bowl and mix in the desiccated coconut.
Melt the coconut oil or butter in a pan or use a microwave.
In a blender blitz the melted coconut oil or butter, bananas, dates and fruit juice until it forms a sticky paste. Pour this on top of the oat mixture and stir until everything is well combined.
Scoop the mixture into the dish and press down with the back of the spoon to make it compact.
Bake in the oven for 20 – 25 minutes or until the edges of the mixture are beginning to brown.
Lift the parchment paper out of the dish and leave to cool before cutting into 8 large or 16 small pieces.