From our family kitchen
No Bake Flapjack
Published
Preparation Time: 30 minutes
Cooking Time: None. Refrigerate for 30 minutes
Serves: 6 - 8
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- 8 medjool dates (pitted) or 8 prunes
- 40g dried cranberries
- 200ml water
- 5 tbsp. Lucy Bee Coconut Oil
- 200g gluten free oats
- 25g crushed walnuts
- 25g pumpkin seeds
- 1 tsp. cinnamon powder
Method
- Begin by adding the dates (or prunes) and cranberries to a saucepan with water and 1 tbsp. Lucy Bee Coconut Oil. Bring to the boil on a medium heat, then simmer until a sticky consistency. Use a potato masher to break down the fruit. Once ready, pour this mix into a large mixing bowl.
- Add the oats, remaining Lucy Bee Coconut Oil (melted), walnuts, pumpkin seeds and cinnamon powder and stir together well.
- Tip the mixture onto a baking tray and refrigerate for 30 minutes.
- To serve, cut into squares.
- We've served ours with equal amounts of melted Lucy Bee Coconut Oil and Cacao Powder as a dip.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story