Flapjack
about this recipe
Packed with natural energy, these wholesome flapjacks combine the chewy sweetness of dried fruit, the crunch of nuts, and the superfood power of bee pollen and chia seeds. Perfect as a grab-and-go snack or a mid-afternoon pick-me-up, they offer a balance of healthy fats, fiber, and slow-releasing energy
This recipe is quick and easy, and delivers fantastic results. While it might take a bit of practice at first, don’t worry—I’m always here to help! Feel free to email me anytime for baking advice.
MAKES
8-12
10
minutesTOTAL TIME
40
OVEN TEMP
130 °c
Ingredients
200g of mixed dried fruit and nuts
125g butter or cold pressed coconut oil
125g honey
25g Demerera sugar
50ml Kaluha (optional)
1/2 tsp of sea salt
2 tbsp of chia seeds
2 tbsp of bee pollen
1 tsp of ground ginger
Equipment
Parchment paper
Large mixing bowl
Wooden spoon
Knife
Scales
Measuring spoons
Small pan
Board
method
1. Preheat the oven
to 130˚C and line your baking dish with a little butter and parchment paper.
2. In a saucepan
Melt the butter or coconut oil with the honey and sugar and stir until smooth. Add in the liqeuer if using.
3. In the mixing bowl
Mix all the dry ingredients together with the wet ingredients. Mix really well to make sure everything is coated.
4. Transfer the mixture
Press the mix down evenly into the corners of the baking dish flattening the top down firmly.
5. bake
For 40 minutes until golden brown. Once out of the oven allow it to cool for 15 minutes and then sprinkle more bee pollen over the top whilst warm.
6. serve
Once cooled and set cut into 12 bars and serve immediatley of wrap up into little parchment papers and store somewhere cool and dry.
Chef’s Tips
Chop the nuts into small chunks and roast for 5 minutes before starting the recipe.
Mix it up a bit with dark chocolate chips, dried coconut, goji berries, dried bananas or pineapple chunks.
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