Apple and cinnamon flapjacks

Apple and cinnamon flapjacks

By
From
The Medicinal Chef
Makes
6–10 squares
Photographer
Martin Poole

These have the most fantastic, moist texture. The combination of cinnamon with oats is always a winner with me.

Ingredients

Quantity Ingredient
2 tablespoons coconut oil, plus extra for greasing
2 apples
2 tablespoons honey
180g porridge oats
2 teaspoons cinnamon
1 tablespoon dried cranberries, (optional)
1 tablespoon mixed pumpkin seeds, (optional)

Method

  1. Preheat the oven to 180°C and grease a 20 cm square baking tin with coconut oil. Cut the apples into quarters, remove the seeds, then place them, unpeeled, in a food processor. Process to a coarse purée, adding a splash of water if necessary.
  2. Melt the coconut oil and honey together in a pan over a medium-high heat. Once the oil and honey have combined, stir in the apple purée and stir well.
  3. Add the oats, cinnamon, cranberries and pumpkin seeds and stir thoroughly to form a sticky mixture.
  4. Transfer the mixture to the prepared tin, pressing down well, and bake for around 20 minutes, or until the top is golden brown. Allow to cool completely before cutting into squares.

Good for

  • Metabolic system: Diabetes (Type 2)

    Heart & circulation: High cholesterol

    Digestive system: Constipation, Haemorrhoids, IBS
Tags:
The Medicinal Chef
Dale
Pinnock
healthy
nutritional
medicinal
diet
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again