Lemon and Coconut Flapjack


Lemon flapjack! Can't go wrong with a bit of flapjack now can you. This ones flavoured and sweetened with lemon, maple and date syrup. Almond butter adds a nice nuttiness and the coconut adds a buttery flavour and interesting texture. It's a good one. Go make it and let me know what you think!


Ingredients - cuts into 16 squares


Dry -

160g buckwheat flakes

50g ground almonds

50g desiccated coconut

2 lemons, tested and juiced


Wet -

100g coconut oil

90g almond butter

100g maple syrup

95g date syrup

1 tsp vanilla extract

Extras -

100g dark chocolate chips - I chopped up a packet of my lemon praline bars





Preheat the oven to 180 degrees and line a square tin with parchment.

Mix the dry set of ingredients together in a bowl.

Pop all the wet ingredients into a pan over a low heat and stir until silky, combined and melted.

Pour the pan contents into the dry mix and mix well.

Stir through the chocolate chips.

Pour the flapjack batter into the lined tin and level with a spoon.

Bake for 15 - 20 minutes or until golden at the edges.

Remove from the oven and leave to cool for 10 minutes before slicing.

Then leave to cool completely before transferring to a wire rack or air tight container - keeps for 5 days or freeze.

Enjoy x