Prune & Coconut Flapjacks

Flapjacks make a great snack, but are all too often laden with sugar and butter. We’ve given a traditional flapjack recipe a makeover and made these vegan and free from refined sugar. Use certified gluten free oats to make them gluten free too. 

Makes about 16

Ingredients

• 200g Jumbo porridge oats
• 3 packets Clearspring Snack Organic (with cranberry or goji berry)
• Pinch Clearspring Traditional Sea Salt
• 75g Clearspring Coconut Oil
• 75g Clearspring Rice Malt Syrup
• 1 tub Clearspring Prune Puree

Method

1. Line a small baking tray 20cm x 20cm (8” x 8”) or 15cm x 25cm (6” x 10”) with greaseproof paper or baking parchment. Preheat the oven to 180C / GM 4.
2. Pour the oats, Snack Organic and salt into a bowl and mix well.
3. Weigh the coconut oil and Rice alt syrup into a small saucepan and gently heat until the coconut oil has melted and the syrup is runny. Whisk in the tub of prune puree.
4. Pour the coconut oil mixture over the oats and mix well.
5. Put the mixture into the prepared tin and press it down with the back of a spoon to make it smooth and flat.
6. Bake for 20 minutes until golden.
7. Remove from the oven and allow to cool before cutting into squares.

Recipe, photography & styling by Helen Best-Shaw, Fuss Free Flavours, for Clearspring Ltd.