A reassuringly healthy flapjack packed full of oats, held together with heavenly nut butter and with the sweetest hint of strawberries….
Flapjack is notoriously high in fat and sugars, because it’s usually loaded with golden syrup to hold it all together. In this recipe I use nut butter combined with coconut oil and honey to hold it together nicely and consequently give this flapjack the most delicious flavour. Oats and seeds make this a fantastic pre/post workout snack and also a yummy after school treat for the kids.
I often find when making flapjack or other oat type bars, they can have a tendency to fall apart when it comes to the cutting stage.The last time I made these I was getting frustrated that this kept on happening and my genius husband came up with the most fantastic idea. After the flapjack is cooked and cooled, place the tin into the fridge and leave for approx. 1 hour, or longer if you have time. This helps the coconut oil, honey and nut butter to firm up and as a result hold all the oaty goodness together. It really works! Its not often I like to admit that he is right, but it really was a great idea.
Freeze dried strawberries are easy to find in the baking aisle of most supermarkets, and most of all taste amazing. They have such a great flavour and delicate sweetness, I would highly recommend including them here. The same applies to the dried dates, small pieces scattered through the flapjack add a delicious sweet chewiness. In conclusion It’s hard to believe that all natural ingredients can create such a delicious treat!
Healthy Nut Butter Flapjack
- 2 Tbsp. Natural Nut Butter, I like Cashew or Almond
- 2 Tbsps. Honey
- 2 Tbsps. Coconut Oil
- 280g Oats
- 40g Ground Flaxseeds
- 20g Pumpkin or Sunflower Seeds
- 2 Tbsps. Freeze Dried Strawberries (I get mine from Waitrose)
- 2 Tbsps. Dried Dates, finely chopped
- 2 Tbsp. Flaked Almonds
Firstly, preheat oven to Gas 160°C fan, and line a 20 x 20cm baking tin with baking paper
In a small saucepan add the nut butter, honey and coconut oil and melt together over a medium heat. Give it a good stir to ensure all ingredients are well combined.
In a large bowl, add the oats, ground flaxseeds, pumpkin seeds, freeze dried strawberries and dried dates. Mix dry ingredients together and then add the melted nut butter mix to the bowl.
Stir well to combine everything together and then add the mixture to the prepared baking tin. Press firmly into the tin using the back of a spoon and then ensure the top is smooth and even.
Scatter the flaked almonds across the top of the flapjack and then bake in the oven for 20-25 minutes.
Once cooked and lightly browned, remove from the oven and leave to cool completely in the tin.
Once the flapjack is completely cool, put into the fridge for minimum 1 hour (still in the tin). This will ensure your flapjack stays nice and firm when cutting.
Finally remove the cooled flapjack from the tin and cut into bars.