I try to eat healthily most of the time (with the odd double cheeseburger every now and again) but this year I’m also trying to drink more water and reduce my dairy intake to help my skin. I don’t like milk so I use soya and coconut milk to replace that, but I’m also cutting out butter and cheese. This seemed like a good opportunity to share a recipe for dairy free flapjacks, because I love flapjacks but most of the ones on offer in the shops are packed full of sugar and made with butter.
I am not a good cook though, I set fire to dinner last week and cooking in general makes me mad. I love eating but cooking, not so much. However this recipe is very easy and if I can manage it – anyone can! So here is a recipe for dairy free flapjacks with banana, apple, dates, hazelnuts, almonds, coconut oil and honey. Enjoy…
Diary Free Flapjacks – makes around 6/7 pieces depending on how big you cut the slices.
- 5 table spoons of softened coconut oil,
- 200g rolled oats,
- 190g runny honey,
- a handful of hazelnuts,
- a handful of almonds,
- 1 x small apple finely chopped,
- 1 x banana mashed,
- 4 x dates finely chopped,
- a pinch of salt.
Grease a medium-sized round tin with coconut oil and put to one side. Pre-heat your oven to 180 C / Gas 4.
Place the rolled oats on a baking tray in an even layer and toast for 5 minutes – shaking occasionally to prevent burning.
After 5 minutes transfer the toasted oats into a mixing bowl with the coconut oil and mix well. Add the honey and mashed banana then mix well again. Finally add the chopped apple, hazelnuts, almonds and chopped dates and mix everything together.
Add the mixture to the greased tin and press down with a spatula to create an even layer. Bake in the pre-heated oven for approx 30 minutes – check during the cooking process, the flapjacks should be golden brown when cooked.
Remove from the oven and leave to cool. Cut the flapjacks into even slices and serve with a big mug of tea. The whole process will take just under an hour, so this is a quick way to make diary free flapjacks full of fruit nuts and honey. By using coconut oil the flapjacks will have a hint of coconut too.
Photographs by Helen Stanley.