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…
RECIPE
- 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)
METHOD
- 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)*
*ESSENTIAL PRO-TIPS!
- 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.