Name: Fruit & Nut Flapjack
Prep time: 10 min
Cook time: 25 min
Yield: 24
Ingredients: 350g Porridge Oats; 80g Oat Flour; 50g Flaked Almonds; 50g Pumpkin Seeds; 50g Cashew Nuts; 200g Raisins; 200g Plant-Based Butter; 150g Coconut Sugar; 100g Peanut Butter; 75g Maple Syrup; 0.1g Pink Salt ( pinch )

Yield

24 Servings

Prep Time

10 Minutes

Cook Time

25 Minutes

Nutritional Information per Serving

Calories:

240

Carbohydrates:

Sugars:

13.5

Protein:

5.2

Fat:

12.5

Saturated Fat:

4.3

Fibre:

2.9

This is one of those recipes we end up making again and again because it just works. It’s simple, filling, and really easy to grab when you need something quick.

It travels well, holds together properly (which is always a win with flapjacks), and keeps nicely for a good week or more, so it’s ideal for batch making. We often take it out on the bikes when we know we’ll need a snack part way through — it’s got a good mix of carbs and fats to keep you going without feeling too heavy.

Ingredients

Porridge Oats

350g

Oat Flour

80g

Flaked Almonds

50g

Pumpkin Seeds

50g

Cashew Nuts

50g

Raisins

200g

Plant-Based Butter

200g

Coconut Sugar

150g

Peanut Butter

100g

Maple Syrup

75g

Pink Salt

pinch

Pink or sea salt contains trace minerals, unlike processed table salt.

0.1g

Make the Fruit & Nut Flapjack

Preheat the oven to 150°C and line a roasting tin with baking paper.
Add all of the dry ingredients to a large bowl and mix well to combine.
Gently melt the butter in a saucepan over a low heat. Add the peanut butter and maple syrup, then stir until smooth and fully combined.
Pour the wet mixture into the dry ingredients and mix until everything is evenly coated.
Transfer the mixture to the prepared tin and press it down firmly into an even layer. If you have a rolling pin that fits, you can use it to really compact the mixture.
Bake for 25 minutes, or until lightly golden on top.
Allow to cool completely in the tin before slicing into 24 pieces.

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