Flapjacks (The allergy friendly snack)

January 24, 2017

FlapJacks Recipe Blog Image

We’ve found a great little snack to add to our Lulu & Boo Kitchen and it’s one of the easiest things to bake. Bonus!

The recipe we use is a combination of all our favourites, cranberries, oats, dates, sultanas and lots of omega packed seeds. They can be gluten free, dairy free, nut free and egg free so an all round safe treat to have. 


200g Organic extra virgin coconut oil

200g Agave syrup or any other honey alternative (molasses, maple)

300g Gluten free oats

100g Raisins (or any berry, we like to put a mixtures of them in to be a bit cool)

50g   Shredded coconut (again you can substitute this for seeds or more oats)

2tsp  Cinnamon (only if you like it)

As you can see, this recipe can be swapped and changed to please! Add orange zest or chocolate pieces for a bit of richness. Anything can happen with this one.

Oats & Pumpkin Seeds


Get that oven warming up to 200 degrees c.

Then grease or line an oven tray with baking paper.

Heat the coconut oil and agave syrup in a large saucepan, or quickly in the microwave, checking on it every 10 seconds. Bring to the boil if using a saucepan and remove from the heat.


Mix the oats, coconut/seeds, cinnamon and raisins into the saucepan of oil and syrup and stir until it’s all mixed it. You will find it quite crumbly in texture. Do not panic.

Oats & Raisins

Pour the mixture into the baking dish and use the back of a spoon to even out the mixture. Tip: wet the back of the spoon first and this helps to prevent the mixture sticking.

Flapjack Mixture

Then pop it in the oven for 25 minutes or until the oats have a golden glow.

Baked FlapJacks

Remove from the oven when golden and leave to cool in the dish.

When cooled, remove from dish and cut into shapes.

Make a huge mug of tea, grab a slice of flapjack and just enjoy!



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