Coconut & berry flapjacks
Had a serious craving for something sweet this week, so after a quick rummage in the cupboards and freezer, I made these little beauties. Super easy recipe, absolutely delicious and almost healthy!
Ingredients
150g desiccated coconut, toasted
225g unsalted butter or vegan margarine block
290g agave syrup (or use a mix of honey and brown sugar)
465g jumbo porridge oats
300g mixed berries (I used a mix of frozen raspberries, blueberries, blackberries & blackcurrants)
3 tsp natural or soya yoghurt
8 tbsp icing sugar
20x30cm baking tray (3cm deep)
Method
1. Heat the oven to 165C, and grease and line the baking tray.
2. Toast the coconut in the oven for 10 mins, until golden brown.
3. Mash the berries into a rough pulp & set aside
4. Melt the butter/margarine in a pan with the agave syrup, and then add the oats and coconut. Mix well.
5. Add half the oat mixture to the tray, pressing in firmly. Then layer the berries over the top. Add the rest of the oat mixture, carefully covering the berry mixture. Use back of spoon to press the mix down firmly and into all the edges.
6. Bake the flapjacks in the oven for 25 mins, then cover with foil and continue to bake for another 20-30 mins until it is cooked through. Leave to cool.
7. Mix the yoghurt and icing sugar together. Once the flapjack is cooled, drizzle over the top.
