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Banana and Coconut Flapjacks

This flapjack is great as a healthy snack alternative to sugary biscuits or as a breakfast on the go. They contain high fibre and no refined sugar. You can also add some flaxseeds to increase omega 3 fats but bake them at a low temperature to prevent the fats from becoming oxidised. Enjoy!

gluten-free coconut flapjack


100g butter (or coconut butter), melted

4-6 tbsps maple syrup

275g gluten-free porridge oats

50g desiccated coconut

25g ground almond

2 medium, ripe banana, mashed

1/2 tsp baking powder

1/2 tsp ground cinnamon

a pinch of sea salt

dark chocolate, melted for decoration

Combine the butter and maple syrup in a large bowl, then stir in the oat, coconut, ground almond, cinnamon, baking powder and salt.

Add the mashed banana to the mixture and mix well (add a bit of water if the mixture is too dry).

Transfer the mixture to an 8'' square tin (greased with coconut oil) and bake in the preheated oven at 150 degree C for 20 mins until slightly golden.

Remove from the oven and carefully cut it into 12-15 bars while still hot. Decorate the top with melted dark chocolate and leave until cool completely before removing from the tin.

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