So this recipe is inspired by Mogli’s love for flapjacks when we first got together. He was always buying the flapjacks that were out by the checkouts in supermarkets that are of course full of refined sugar, gluten & nasty artificial flavourings. Due to their addictive nature, packed full of nasties that force you onto the sugar roller-coaster, they became a regular purchase. The full pack of flapjacks would be gone within a day or two, so I then decided to find a healthier alternative so I could join in with the snacking without the bloating, cravings and food hangover that refined foods give me (and most in general).
This recipe requires no baking and has no gluten, dairy or refined sugar in but has a delicious sweet taste that will satisfy your flapjack craving. I made it once with nuts and once without, due to Mogli’s nut allergy, but I much prefer it packed full of nuts as it gives you a dose of healthy fat and a lovely crunch.
1 1/2 cups Quinoa Flakes
100g Almonds (or any other nut you prefer)
50g Sunflower Seeds
50g Pumpkin Seeds
50g Raisins or Sultanas
8 Medjool Dates
4 Tbsp Honey, the best you can find!
1 Tbsp Cinnamon
1 Tbsp Coconut Oil (melted)
- Blend the honey, coconut oil, dates & cinnamon until it turns into a paste. It will look like a lovely thick caramel when it’s ready.
- In a large bowl, mix all of the other ingredients well.
- Pour the date syrup into this mix. You’ll need to get good and sticky to cover the quinoa mixture with the ‘caramel’, use your fingers to ensure full coverage.
- Line a baking tray with coconut oil and add the mixture to it, making sure it’s evenly spread.
- Pop it in the freezer for an hour, then slice it into squares. Leave them in the fridge for when you’re ready to eat them!
TIP: Ensure you leave them for at least an hour so they form a solid shape otherwise they will crumble.