Last week when I went to collect my son Ted from school he told me that he had eaten flapjack for his dessert that day. To which I replied, ‘oh that sounds yummy!’ As we were walking home he then told me that I should make flapjacks at the weekend. So that is what I did.
For a while I had been thinking about making flapjacks. My husband Howard loves them and he would never say no to one. When I told him what Ted had said to me and that I was going to make flapjacks, he then told me I should make the Prune and Chocolate Flapjacks.
So this is isn’t what I did. Instead I decided to make a new flavour. I’ve been wanting to use coconut in more recipes so I thought this would be as good a time as any to start. Plus my lovely Howard didn’t refuse when I told him what I was baking. Then he smelt them cooking in the oven and he couldn’t wait to tuck in.
- Mixing bowl
- Stirring spoon
- Baking tray
- Grease proof paper
- Gluten free oats x 300g
- Desiccated coconut x 100g
- Baking powder x 1 tsp
- Cinnamon x 1 tsp (optional)
- Vanilla powder x 1/4 tsp (optional)
- Raw cacao powder x 60g
- Coconut or brown sugar x 100g
- Medjool dates x 10 – 12
- Ghee or coconut oil x 150g
- Maple syrup x 100mls
- Preheat the oven to 180°C or gas mark 4.
- Line the baking tray with the grease proof paper.
- Now weigh and measure all the ingredients.
- Remove the stones from the dates and chop the dates into small pieces.
- In the mixing bowl add the oats, desiccated coconut, baking powder, cinnamon (optional) and vanilla powder (optional), raw cacao powder, coconut or brown sugar and chopped dates.
- Stir all these ingredients together until they are well mixed.
- In the saucepan add the ghee or coconut oil, coconut or brown sugar, and maple syrup
- Put on the saucepan on a low heat and stir until the ghee or coconut oil has melted.
- Next pour the saucepan ingredients onto the oats and other ingredients.
- Mix together until all the ingredients are covered in the saucepan mixture.
- Pour the mixture into the pre-lined baking tray and put in the oven for 25 – 30 mins or until golden brown.
- Then remove and leave to cool completely.
- Cut into squares, serve and enjoy.
Flapjacks make a great snack or after dinner treat. They can also make a good breakfast too. These Chocolate, Coconut and Date Flapjacks were very well received by my little family. I’m really pleased Ted told me to make flapjacks and that I went with my instincts. Howard, I’m sure, will agree they were delicious and better than the Chocolate and Prune Flapjacks, well almost as good. However or whoever you decide to eat these flapjacks, as always, enjoy!
What’s your favourite flavour flapjack? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx