These Coconut Flapjacks are dairy-free, and oh so easy to make. And they taste delicious!
These flapjacks are sweet enough to be a treat, but they also have enough good things in them to make you feel like you’re sticking to that New Year’s healthy eating resolution. If your resolution was to go to the gym or start running, then these are great to eat as an energy boost before you go out or a recovery snack afterwards. They’re really quick and easy to bake, and make a really nice mid-morning or after-school snack.
I’m using coconut oil instead of butter, so these coconut flapjacks are dairy-free as well – great for anyone who is lactose intolerant. Coconut oil is easier for your body to burn off than some other forms of fat, and has lots of other health benefits as well. You can also use it other forms of cooking, and there are all sorts of other ways to use coconut oil. The desiccated coconut adds sweetness and flavour to the flapjacks, and it contains nutrients like vitamin C, magnesium and calcium.
So these delicious flapjacks are practically a health food!
For years I’ve been battling with flapjacks sticking in baking tins – I’ve tried different parchments, greasing, you name it. But I’ve recently given up the fight and started buying foil trays from the supermarket to bake flapjacks in. They’re recyclable, so I don’t feel too bad about using the disposable option, and seem to work much easier for me. This quantity is just enough to fill a 18cm x 11cm foil tray, but you could double up the quantities and it should fit an 18cm tin nicely. You might need to cook for a little longer in that case.
Coconut Flapjacks (makes 6)
100ml coconut oil
160ml golden syrup
50g desiccated coconut
Preheat the oven to 180C/160Cfan/Gas Mark 4. If you are using a baking tin, line and grease it. If you are using a foil tray, you don’t need to bother (hurrah!)
Measure out the coconut oil into a saucepan – it will be solid if stored below about 25C, I just scoop it out using a spoon into a measuring cup. Measure out the golden syrup and add to the saucepan.
Place the saucepan over a low heat, and allow the coconut oil and golden syrup to melt together.
Place the oats and coconut into a large bowl and mix together, then stir in the melted oil and syrup mixture. I usually pour in about three quarters of the mix at first, and then slowly stir in the rest until everything is well coated and mixed together.
Pile the mixture into the baking tin or foil tray, and level off. You need to push down pretty firmly, but don’t compact it too much.
Bake in the middle of the oven for around 12-16 minutes. Ovens vary a lot, so the first time you make this recipe, I would play it a little on the cautious side. Check after 10 minutes and then every 2 minutes after that til the flapjacks are golden on top.
Remove from the oven and leave to cool in the tin/tray. When they have cooled completely, remove from the tin and cut into 6 pieces. Try your very best not to eat them all in one go…