Lime and coconut Flapjacks

Here’s a little healthy treat for you this week. I have started making these to sell over the past week, but I’m hoping this might encourage people to try making them at home. When I do events, food is always an important part. I hope that by trying new recipes people might feel inspired to recreate them.

They are definitely a ‘treat’ but they are certainly a healthier option than most shop bought flapjacks, which are often full of refined sugar, and unhealthy fats. These healthier alternatives are nutrient dense. The oats are a great source of complex carbohydrate for long lasting energy. The almonds are rich in monounsaturated fats, which form an important part of the Mediterranean diet and are associated with lower levels of heart disease, cancer, and increased longevity. Almonds are also rich in fibre, protein, calcium, magnesium and Vitamin E. Linseeds & sunflower seeds provide essential anti-inflammatory Omega 3 fats. The sweetness comes from the dates, which although high in natural sugars are a source of calcium, magnesium, fibre, and antioxidants. I have also used brown rice syrup as these is made from complex carbohydrates so helps to slow the release of glucose.

So, like I said, they are a treat, but a nutrient dense one!! They are easy to prepare and store well in the freezer until required. I am happy to make and deliver them to you if you live locally, but why not give them a go yourself! Simple, delicious and nutritious!


(Makes 16)

Juice & zest of 3 limes
115g chopped dates
4 tbsps. brown rice syrup
2 tbsps. nut butter
1 tbsp. coconut oil
110g oats (gluten free optional)
150g ground almonds
110g flaked almonds
50g coconut flakes
4 tbsp. ground linseed
25g sunflower seeds
1 tbsp. coconut oil
1 tbsp. brown rice syrup
1 tsp. lemon juice
Zest of 1/2 lemon
Desiccated coconut


Grease and line tin with greaseproof paper (I use a square tin 21 x 21 cm)

Blend lime zest & juice with dates, rice syrup, coconut oil & nut butter

Mix dry ingredients together in a large mixing bowl

Add blended mix and stir until well combined

Press into a prepared tin

Set in fridge for about 1 hour

For topping combine the coconut oil, rice syrup, lemon zest & juice and stir well.

Spread over flapjacks & sprinkle with desiccated coconut & chill to set

Cut into 16 squares






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