Makes 12 bars
INGREDIENTS:
150g gluten free porridge oats
150g gluten free rolled oats
5 tbsp melted coconut oil
4 tbsp maple syrup
225g fresh raspberries
3 tbsp dessicated coconut
50ml coconut milk
METHOD:
- Preheat the oven to 180oc and line an 8 inch square tin
- In a bowl, mix the oats, coconut oil, coconut milk, maple syrup, raspberries and 2 tbsp of the dessicated coconut until combined
- Crush some of the raspberries as you stir
- Press the mixture into the lined tin and sprinkle over the remaining coconut, press into the mixture slightly
- Bake for 15mins until they have the texture of a soft flapjack
- Leave to cool completely before cutting
I love making flapjacks to take to work and on long walks, they’re really good for slow release energy and always taste amazing! There are so many different flavour combinations you can use but most of mine contain peanut butter or chocolate so I decided to come up with a completely different recipe. I had a load of raspberries in the fridge from getting over-excited at the reduced counter so thought they would taste amazing in a flapjack! These raspberry and coconut oat bars have a much softer texture than your traditional flapjack thanks to the coconut milk, it’s hard to believe they contain no nasties! They are completely gluten free, low fodmap and refined sugar free.
