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  • Writer's pictureLeanne Fullwood

Coconut and Cranberry Flapjacks

To continue my ventures in finding healthier ways to bake, I present my yummy coconut and cranberry flapjacks. Making a batch of healthy bars is so much more cost effective than shop bought stuff. The majority of ingredients used can be found in a baking cupboard and if you don’t have what’s listed, you could easily substitute for something you do have!

These flapjacks are naturally sweetened with apple, mashed banana and maple syrup. Now don’t get me wrong- there’s a good time and place for a hardcore ”traditional” flapjack loaded with tonnes of butter and golden syrup but as healthier swaps go- this recipe is a great compromise and still delivers on flavour.

I do use a silicone bar mould for mine as it produces great ahaped bars that really hold together beautifully but you could bake in one tray and then chop them up. I’ve made these specifically for snacking on the move and fuelling for bikes so I wrapped them individually in foil lined baking parchment. I can open them easily on the bike without tearing it into pieces (damn you tin foil) and stow the rubbish in my back pocket.

Give them a try and let me know what you think!

Coconut and Cranberry


Makes 16-18


3 tbsp smooth peanut butter

6 tbsp maple syrup (or honey)

150g melted butter (or coconut oil)

2 ripe medium sized bananas

1 apple, peeled and grated

375g rolled oats

100g dried cranberries

100g desiccated coconut

100g chopped pecans


1- Pre-heat the oven to 180°C

2- Mash the bananas in a large mixing bowl until smooth.

3- Add all remaining ingredients to the bowl and stir together until evenly mixed.

4- You can bake in individual bar moulds or as one tray. This quantity will make 20 bars or can be cooked in a single tray approx 30cm x 20cm. Grease and line a single tray being used.

5- Spoon the mix into the bar moulds or baking tray, spreading evenly and flattening with the back of a spoon or small palette knife if you have one.

6- Place in the oven. For bars, bake for 18- 20 minutes. For a single tray, bake for 30-35 minutes until golden brown.

These will Keep for 3-4 days in an airtight container. I’m just testing a batch in the freezer to see how the consistency holds so ill keep you posted on how that works out!

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Leanne Fullwood
Leanne Fullwood
Aug 09, 2019

They froze really well- I wrapped them in foil lined baking parchment and put them in a zip lock freezer bag. You can freeze them for up to 3 months!


Aug 09, 2019

Giving these a try but how did the freezing work out?

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