I found this recipe on a mountain biking website a few years ago, after growing sick of spending a fortune on overly expensive, plastic-wrapped, crappy-tasting energy bars. I wanted something to help me with long miles on the bike, made with natural ingredients.
I’ve tweaked the recipe a little over the years, with the main alteration being swapping-out all-coconut oil for a 50/50 mix of coconut oil and butter (I know it’s bad but I love butter!).
Making good flapjack is as much about the method as it is about the recipe. Ignore the method and you will end up with granola!A Wise Woman
My first flapjack attempts, using this recipe, tasted good but fell to pieces. I therefore scoured the internet for tips. I practised and practised my technique until it became perfect. I shall now pass on my flapjack wisdom to you…
- 50g Coconut Oil
- 50g Butter
- 110g honey
- 200g oats*
- 150g chopped Medjoul Dates
- 50g Crushed Almonds
- 45g Cranberries
- 40g Pumpkin seeds
- 25g Flaxseeds (aka Linseeds)
- Pre-heat the oven to 150 degrees c. Line a baking tray. I use a square, 23cm/9in brownie dish
- Melt the oil, butter and honey together (don’t let it boil)
- Mix the rest of the ingredients together thoroughly.
- Pour the melted mixture in with the dry ingredients and stir well.
- Transfer to the baking tray and bake for 20 mins(ish)*
- Don’t use ‘fancy’ oats! Large oat flakes found in the likes of Scott’s Old-Fashioned Porage Oats make delicious porage but they make flapjack all ‘break-up-able’. Smaller oats make for flapjack that holds together much better: I use standard Scott’s Porage Oats, but a fried simply recommends ‘cheap oats’
- You need to make sure that all the dry ingredients are coated with the oil/butter/honey mixture otherwise your flapjacks will fall apart. Mix well!
- Once you’ve transferred the mixture to your tin, you HAVE TO PACK IT DOWN! I can not over-state this enough: this is the most important factor in making sure your flapjack sticks together. I use the back of a clean,metal spoon (the mixture sticks to wood). Pack down, pack down, pack down!!!
- Baking time depends on how chewy/crunchy you like your flapjack. I like mine mostly-chewed (with just a little colour), so I bake mine for 15 minutes and then turn the tray round and bake for a further 5 mins. If you like it chewier, bake for a shorter time, and visa versa. Either way, 20 mins is a good starting place.