Cranberry and coconut flapjacks
My kids love those cranberry and coconut flapjacks. To be fair my kids and, come to think of it, my husband love most flapjacks. I think it must be a culturally kiddy thing, I mean I don’t recall having ever eaten flapjacks while growing up in France; too busy eating pains au chocolat I guess…
Flapjacks feature at least once per week on the menu at the kids’ school, you see them at most birthday parties and picnics and for good reason: they are delicious, easy to make, nutritious and portable.
I like these cranberry and coconut flapjacks when we go out and about because they pack a nutritional punch with lots of fibre, protein, B vitamins and other interesting minerals but I especially like them because they don’t contain chocolate. No, your eyes aren’t deceiving you, I said because they don’t contain chocolate! As you may have noticed, I love chocolate but when you’re hiking or at a picnic and that it’s hot, you don’t want to end up with goo everywhere so these are perfect.
They’re really easy to make too like most flapjacks and they keep really well in an air-tight container.
- 350g oats
- 120g desiccated coconut
- 140g dry cranberries
- 120g coconut oil
- 85g date syrup
- 35 g honey
- 3 eggs, beaten
- pinch of sea salt.
Place the oats, coconut, and cranberries in a large bowl.
Melt the coconut oil, date syrup, honey and sea salt together in a saucepan, then pour on the dry mixture and mix well. Finally add the eggs and mix again very thoroughly to make sure the oats are well coated.
Transfer in a lined baking dish (mine was about 15cm by 25cm) and press it down, then bake in a preheated oven at 160 degrees for 40min.
Once cooled cut in chunks, I like mine in little squares, so that we get the impression of having lots!