About coconut oil:
Coconut oil is regarded as the best oil to use in cooking and baking as it is not damaged/oxidised by high cooking temperatures. A saturated fat that is actually very healthy for you, it contains lauric acid and is rich in many nutrients which can help prevent heart disease, support digestion and a healthy immune system, balance blood sugars and is a good source of energy. This flapjack recipe provides good fats, fibre, B vitamins and vital minerals such as calcium, magnesium, zinc and slow release energy. Good for the bones too!
Makes approx 12-14 flapjacks
- 100g Coconut Oil (butter)
- 100g Honey
- 150g Oats
- 25g Shredded Coconut
- 25g seeds (pumpkin, sunflower, sesame)
- 50g raisins
1. Grease a small baking dish and pre-heat the oven to 180 ° C.
2. Heat the coconut oil and honey in a large saucepan and stir well. Bring it to the boil and remove from the heat.
3. Mix the oats, seeds, coconut and raisins in a bowl separately.
4. Add the oat mix to the coconut oil and honey and mix well.
5. Place the mixture into the baking tray and distribute evenly.
6. Use the back of the spoon or the base of a glass to press into the tray to give it a smooth appearance.
7. Bake for 20- 25 minutes until the flapjacks are golden brown.
8. Remove from the oven and allow to cool completely. Cut into small squares.
*By Wholefoods Nutritionist Nicola Murphy