Now we’re finally into Spring (hallelujah!) I thought it was about time our flapjacks had a bit of colour injected into them. As bright as a golden daffodil, the mango topping on these Mango and Coconut flapjacks is sure to put a smile on anyone’s face – well they certainly will when you bite into them!
Suitable for vegans, these beasts of a bake are also dairy and refined sugar free. I’ve made them as giant flapjack bars, but you could also make them as balls and serve the mango jam as a dip on the side – a healthy and very different dessert idea.
What’s In It?
- 300g Porridge Oats
- 150g Coconut Oil
- 100ml Maple Syrup
- 100g Dried Mango
- 50g Desiccated Coconut
- 1 fresh Mango
- 2 tbsp Coconut Oil
- 2 tsp Chia Seeds
How Do I Make It?
Melt the coconut oil in a saucepan together with the dried mango and maple syrup. Stir continuously over a low heat until the mango starts to get squidgy. Remove from the hob and stir in the porridge oats and coconut until they are completely coated in the wet mixture.
Pour into a greased and lined loaf tin making sure to compact the mixture down so that it can bind together better when it bakes.
Bake in a moderate oven for approximately 30 minutes or until the top is golden brown.
Whilst still in the tin, cut thick slices, then leave to cool completely before turning out onto a rack.
To make the mango jam, cut the mango into small pieces and heat in a saucepan with the chia seeds and coconut oil. Make sure to keep the heat low, as it will burn quite easily. Stir for about 15 minutes, then remove from the heat and blitz with a stick blender.
Pour or spoon the mango jam over the flapjack slices.
TOP TIP – If you have any leftover mango jam pop it in a container and store in the fridge. As the coconut oil sets, it takes on a more butter-like consistency which goes great spread on a rice cake!
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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