What you’ll need
- Hob
- Oven
- Mixing bowl
- Pan
- Baking tray
- Non-stick baking paper
- Spatula
- Cooling rack
- Measuring teaspoon
- Measuring cup
Before you start
Ingredients
Tick off ingredients as you go.
- 1 cup of pre-soaked chopped dates
- 3/4 cup of extra virgin coconut oil
- 1/2 cup of honey (NOT maple syrup)
- 2 cups of oats labelled gluten-free
- 1 cup of ground almonds
- 3/4 cup broken banana chips or 3/4 of a banana
- 1/2 cup of chopped pecans
- 2 teaspoons of grated nutmeg (or powdered nutmeg)
- 1/2 cup of sunflower seeds
How to make it
Allow about 15 minutes to prepare and 35 minutes to bake, plus time to soak the dates and cool the flapjacks.
Prepare the oven and tray
Preheat the oven to 170°C. Line the baking tray with non-stick baking paper.
Mix the dry ingredients
Put all the dry ingredients, including the chopped soaked dates, in the mixing bowl and stir.
Melt the oil and honey
Melt the coconut oil and honey together in the pan on the hob.
Combine and bake
Mix the dry ingredients with the melted oil and honey. Spread evenly in the lined tray and bake for around 35 minutes, until golden brown. Do not overcook: the flapjacks can become bitter.
Cool and slice
Remove from the tray and allow to set on the cooling rack. I prefer to cut them while they are still warm.
