Seriously Seedy Fruit & Nut Flapjacks
By: Agi Kaja
Move over, processed snack bars. These flapjacks are a structural masterpiece of unrefined oats, seeds, and nuts. No "magic powders" or industrial syrups here—just a rich fibre matrix and essential fats to keep you properly fuelled. It’s real food you can actually chew, designed to kill the mid-afternoon slump without the sugar crash.
Seriously Seedy Fruit & Nut Flapjacks
Seriously Seedy Fruit & Nut Flapjacks: The Ultimate Clean-Label Snack
Banish the "tacky," sugar-laden bars from your bag and reach for our Seriously Seedy Fruit & Nut Flapjacks. This recipe is a powerhouse of nutritional density, packing a diverse range of seeds and nuts into every bite to support gut health through variety and fibre. By using the raw building blocks from your clean-label pantry, you’re creating a purely Non-UPF snack that offers sustained energy without the industrial syrups and emulsifiers found in processed alternatives.
Ingredients
- Ingredients (16 small squares)
- • 200g rolled oats
- • 60g plain flour
- • 80g chopped almonds
- • 100g raisins
- • 100g other dried fruit (e.g. apricots, cranberries)
- • 80g Organic Omega Seed Mix
- • 10g chia seeds
- • 80g virgin coconut oil
- • 80g raw almond nut butter
- • 100g unsweetened applesauce
- • 100ml maple syrup
- • ½ tsp ground nutmeg
- • ½ tsp ground cinnamon
Directions
- Preheat the oven to 170°C (150°C fan) and line a 23 cm (9 in) square tin with parchment paper.
- In a large bowl, mix together the oats, flour, chopped almonds, raisins, dried fruit, seed mix, chia seeds, nutmeg, and cinnamon.
- In a small pan, gently heat the coconut oil, almond butter, applesauce, and maple syrup until smooth.
- Pour the wet mixture into the dry ingredients and stir well until everything is evenly coated. If the mixture seems too crumbly, add a little more applesauce or syrup.
- Press the mixture firmly into the prepared tin and bake for 20 minutes, until the edges are golden but the centre is still slightly soft.
- Leave to cool in the tin for 10 minutes, then cut into squares. Allow to cool completely before removing from the tin.
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