sugar-free flapjacks
Servings Prep Time
16squares 15minutes
Cook Time
15minutes

Servings Prep Time
16squares 15minutes
Cook Time
15minutes

Ingredients

Instructions
  1. Pre-heat the oven to 170C Fan, GM6. Line a 20cm square tray with baking paper and grease lightly with vegetable oil.

  2. Soak dates in enough just-boiled water to cover for 15 minuntes, then drain and reserve the liquid. 

  3. Heat the coconut oil gently in a large saucepan and cool slightly.

  4. Tip the drained dates coconut oil into a food processor (or use a hand-held blender) and blend until completely smooth.  Pour the date mixture back into the pan, stir in apricots, seeds, raisins and oats.

  5. Mix together with just enough of the reserved date-soaking liquid to bind into a stiff mixture.

  6. Tip into your lined and greased baking tray. Bake for 15-20 mins and cut into 16 pieces when cold.  Store in an airtight container for up to 3 days (or in the fridge if your kitchen is warm) or freeze for up to 3 months.

Recipe Notes

cook once: eat twice

Make double the recipe and freeze as individual portions.  Can be added to lunchboxes straight from the freezer in the morning and will be perfect to eat by lunchtime.