Growing up in the UK Flapjacks were pretty much a staple of our afternoon tea. I know in Australia not many people know what Flapjacks are, even my husband looked confused when I said I wanted to make them. I guess you can say they’re similar to Muesli Bars and are normally made with copious amounts of butter, oats, and refined sugar – none of which we can have nor want to eat.
So I’ve taken the crux of my mum’s old english recipe and method and switched it to a much healthier version and one that can be enjoyed by anyone that has food intolerances and/or allergies.
These do come up quite crunchy and are a little bit more crumbly, the key is to press really well down when you’re setting it in the tray before popping in the oven. If you have more of a sweet tooth you can definitely up the amount of honey you make these with.
You don’t have to make them with raisins, you can add any dried fruit you like, or even completely without.
- 150 grams of Quinoa Flakes
- 100 grams of Coconut Oil
- 50 grams of Honey (can add more if you have a sweet tooth)
- 50 grams of shredded coconut
- 50 grams of raisins (or can swap for other dried fruit)
- 2 tsp of Cinnamon
Preheat the oven to 180 C.
Line a small baking tray with baking paper (I used a brownie tray)
Place honey and coconut oil in a saucepan and bring to boil and then take off heat
Mix the dry ingredients together in a bowl
Add the dry mixture to the saucepan and cover mixture thoroughly
Pour mixture in the lined baking tray and press down really firmly in the tray
Bake in oven for approx 20-25 mins / or until golden
Once cooled cut into squares and enjoy