PREP TIME: 20 minutes COOK TIME: 25 minutes
These flapjacks are so versatile - they are a wonderful carbohydrate/protein food after a workout or sports event to replenish glycogen levels in the body.
The dried fruit is not only a tasty addition but the fibre in the fruit help support out natural elimination rhythms
When I lived in London, I loved eating at this popular health food restaurant in Covent Garden, called 'Food For Thought' where they sold the most delicious and addictive flapjacks. I recently went back to my old haunt and found it had shut up shop - no more flapjacks to be had! So I’ve done my best to recreate them and I think I’ve come pretty close on the taste. Most importantly, I’m delighted to say that my flapjacks are also dairy free, gluten free, refined sugar free and nut free. Perfect for packing into lunch boxes, for school sporting events, camps and post workouts, or any time you need a delicious protein, fibre and carb refueling snack. Make a double batch because they also freeze really well – you just need to wrap them tightly in parchment paper (preferably unbleached/chlorine free) and slid into a zip-lock bag.
¾ cup brown rice syrup
¼ cup maple syrup (or honey)
¼ cup coconut oil
½ teaspoon Celtic sea salt
3 ½ cups rolled oats
½ cup sultanas or raisins (roughly chopped) or currants
¼ cup sesame seeds (unhulled – brown, preferably)
1 teaspoon of vanilla extract
- Heat oven to 350F (325F convection) then line a square pan (9x9”) with parchment paper (I find this makes it easier to lift the flapjacks out) or oil liberally with coconut oil
- Melt the coconut oil, brown rice syrup, maple syrup (or honey) and salt gently in a medium sized pan (not a small pan as there will be room for all those other ingredients) for a few minutes
- Add the oats, sultanas/raisins/currants, the sesame seeds and vanilla extract mixing around with a wooden spoon until everything is well coated
- Spoon the flapjack mixture onto the parchment paper and press down hard to make an even layer, using the back of a clean wooden spoon or use your hands. Pressing down is really crucial to holding the flapjacks together, so put some muscle into it!
- Slip the pan into the oven and cook for 20-25 minutes, or until the top is golden brown
- Remove the pan and place it on a wire rack to cool for 15 minutes. Then if you have been able to hold yourself back until this point, cut the flapjack into your desired lengths. I hope you doubled up the recipe…!