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  • Writer's pictureThe Nourishing Kitchen


Updated: Aug 13, 2020

An on-the-go breakfast or afternoon snack. Perfect to prepare over the weekend ready for the week ahead! They are made from all natural ingredients, which keep you full for a long period of time.

Prep Time: 10 minutes Cook Time: 40 minutes Serves: 9


for flapjack

· 315g oats (I use Flahavans)

· 200ml water

· 90ml maple syrup

· 2 tbsp coconut oil

· 40g raisins

· 20g pumpkin seeds

· 20g sunflower seeds

other ingredients

· 1 tbsp of plant based butter


1. Pre-heat oven to 180˚ fan. Using a baking brush or finger rub the butter round the muffin tins to avoid the flapjacks from sticking

2. In a large saucepan, heat the maple syrup and coconut oil on a low heat until melted. Add the 200ml if water and allow to warm

3. Take the saucepan off the heat and add the oats. Use a wooden spoon to make sure all the oats are covered

4. Add the sunflower seeds, raisins and pumpkin seeds and mix again

5. Using your hands, roll the flapjack mix into 9 even balls and place into their individual muffin trays

6. Bake in the oven for 35-40 minutes. Allow to cool and pop into sealed container

Enjoy, xx



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