Fruit and Coconut Flapjacks

Makes 16 small pieces or 8 regular sized

I decided to do some baking ready for the afterschool demand for snacks. These turned out excellently. Just the right amount of chew, that hint of spice that you’d notice if it wasn’t there but can’t quite put your finger on and then sticky sweetness from the dried fruit. The coconut adds an extra yum. I did a half and half mix of vegan butter and coconut oil, to complement the desiccated coconut.

Great for hungry kids (and adults!)

Ingredients:

165g butter/vegan butter/coconut oil (or combination of the following to make up 165g)

125g granulated sugar

60g golden syrup

Pinch of salt (leave out if butter is salted)

75g (mixed if you like) dried fruit 

250g porridge oats (gluten-free if required)

50g unsweetened desiccated coconut 

1/4 tsp ground cinnamon 

1/4 tsp ground ginger

Step 1: Line an 8×8 inch tin with baking parchment. Preheat your oven to 180c (fan). 

Step 2: Measure the fat, sugar, syrup and salt into a small saucepan. Place on a medium-low heat and stir occasionally until the butter has melted and everything is combined when stirred. Add the dried fruit and cook on low for a few minutes until they have plumped up a little.

Step 3: Measure the oats, coconut and spices into a large bowl and carefully add the molten mixture (avoid getting this on your skin as it will burn). Stir everything together.

Step 4: Pour into your lined tin, use the back of the spoon to delicately spread the mix into all the corners and level out the mix. Don’t press too hard.

Step 5: Bake in the oven for 20 minutes. Remove from the oven, and allow to cool completely before cutting with a sharp knife into pieces. 

Store in an airtight container.