Homemade with Helen: Coconut and Cranberry Flapjacks

Homemade with Helen is a monthly series helping to make cooking healthy foods simple.

Helen’s latest mouth watering delight is: Coconut and Cranberry Flapjacks

These homemade flapjacks are a great snack for before or after exercising as they contain oats, nuts and fruit. Oats especially are good at releasing lots of energy over a long period of time. They are also great to make as a family as they can be made by anyone (for younger children they may need help with some steps). 

Possible allergies in this recipe:

-oats

-coconut 

-cranberries 

-dairy (spreadable butter)

-nuts (nut butter)

Ingredients needed:

100g oats 

50g desiccated coconut 

40g cranberries 

75g spreadable butter (unsalted)

75g honey

50g Peanut or almond butter 

Instructions: 

Step 1: 

Heat the oven to 180℃/ 160℃ fan or gas mark 4. Line a baking tin with baking paper. 

Step 2:

Add all the honey, butter and nut butter in a sauce pan and heat slowly until it is all melted. Only do it until it is melted, doing it for too long could burn it.

Step 3: 

Add the oats, desiccated coconut and cranberries in a large mixing bowl.

Step 4: 

Slowly pour the melted butter and honey into the dry ingredients. Use a spoon and mix gently until it all comes together. 

 Step 5: 

Press the mixture into a lined baking tin using the back of a spoon. Bake the flapjacks in the oven for 20 minutes until they are browning at the edge. 

Step 6: 

Remove them from the oven and allow them to cool in the tin. Then remove them and cut them into slices. Wrap them individually in cling film, these can be stored in an airtight container in the fridge for 7-10 days.