Good friend of mine Wendy brought me some samples of her home made awesome tasting flapjack and gladly share her recipe with me. I then add few bits of mine and create this yummy mango and coconut flapjack inspired by Wendy. It doesn’t take long time to make it, freezes very well so you could make a big batch and enjoy those little squares any time you like. I also calculate caloric intake of it and macronutrients breakdown so you could still stay on your caloric track 🙂

Ingredients: (make approx 25 squares of 35 gram each)

– 250g of porridge oats (or any ordinary size or texture)

– 40g of shredded coconut

– 40g of pumpkins seeds

– 40g of sunflower seeds

– 250g of soft chopped dates

– 85 of honey (runny)

– 100 of almond or any nut butter

– 1 tbsp of coconut oil

– 1,5 tsp of ground cinnamon

– 50 g of dried mango

– 1 tsp of cocoa nibs (optional)

– generous pinch of sea salt

Method:

Preheat oven to 160°C (gas mark 2), line a flat ovenproof tray tin with baking parchment (greaseproof paper), combine oats, coconut,  pumpkin, sunflower seeds, spread out on the tin and bake for 20 minutes, turn once during that process.

Meanwhile blitz the dates and 3 tablespoon of cold water i a food processor or liquidaiser,  add this mixture into a large saucepan with honey, cinnamon,  nut butter, coconut oil, sea salt and heat until all dissolved.  Take of the heat and stir in the oat mixture (proper upper body workout 😉 )

When all combined, tip the mixture in a suitable shallow container, spread it out evenly, brush with cocoa powder, cut in to small squares and chill in the fridge for a few hours.

Enjoy 🙂

Macronutrient breakdown for 35 gram square

Calories: 145

Fat: 6.8 gram

Carb: 16 gram

Protein: 3.5 gram