This coconut oil flapjacks recipe came about from my recent endeavourss to become more healthy, by baking with coconut oil instead of butter.
I knew the minute I started to add melted coconut oil to the oats, brown sugar, sesame seeds, sunflower seeds and cornflour that I really didn’t need half as much of it as I would have if I were using margarine.
I put some cherries in because I love cherries, but you can add whatever candied or dried fruits you like to this recipe. Same goes for the seeds – I added sesame seeds and sunflower seeds simply because that’s what I had in the cupboard, but any of your favourite seeds will do.
If you prefer nuts to fruit you can swap those too. If you’re leaving out the cherries, you could add a level teaspoon of ground ginger if you like the flavour.
I’m really pleased the way these coconut oil flapjacks turned out. They taste absolutely gorgeous, smell divine, and have just the right degree of chewiness at the edges. They’re packed with energy and great for a mid-afternoon pick me up, or for snacking any time on the go.
My son had one when he came home from choir practice this evening, and gave them the thumbs up saying, ‘I like the way you can taste every single ingredient in each bite’.
There are wide-ranging claims as to the many health benefits of coconut oil. As is the case with olive oil, be sure to buy virgin oil when using coconut oil for cooking and baking.