Strawberries and Cream Flapjacks

Seeing as it’s Valentine’s Day next Tuesday we figured it was only right that we share the love and give you a special Valentine themed #FlapjackFriday recipe this week. So here are my Strawberries and Cream Flapjacks.

We’ve taken the classic combo of strawberries and cream and instead used creamed coconut to reduce those calories and make it a bit healthier without taking away any of the delicious flavour. And of course what is a Valentine’s flapjack if it isn’t in the shape of a heart?!? My heart moulds are MASSIVE so these particular ones are giving a whole lotta love, making it the perfect teatime treat to share with your loved one. However, if like me you’re not so keen on sharing (especially if it’s cake!) just proclaim self love and scoff the whole damn thing!

What’s In Strawberries and Cream Flapjacks?

  • 400g Porridge Oats
  • 200g Creamed Coconut
  • 200ml Maple Syrup
  • 100g Coconut Chips
  • 20g Freeze Dried Strawberries
  • Fresh Strawberries (to decorate)

How Do I Make Strawberries and Cream Flapjacks?

Crumble the creamed coconut into a saucepan then pour in the maple syrup and allow to heat until the coconut has melted and it resembles a sticky caramel.

Remove from the hob, pour in the porridge oats and stir until combined.

Tip the freeze dried strawberries into a bowl and crush using the end of a rolling pin until you have small pieces.

Add the crushed strawberries and coconut chips to the oat mixture and again stir until combined.

The mixture will be quite hard so you really have to put some welly into your stirring technique (it’s great for those bingo wings ladies!).

I used a silicone heart shaped mould for my flapjacks, but you could easily make these into a traybake or even roll them into small power balls. Press the mixture firmly into whatever baking tin you’re using, or if you are rolling into balls be sure to pack them tightly together to prevent them falling apart in the oven, making sure they are level with the top of the tin.

Bake in a moderate oven for approximately 20 minutes, then remove and allow to cool in the tin before carefully easing them out with a pallete knife.

Decorate with a slice of fresh strawberry, which you can cut into the shape of a heart for optimum loveliness.

Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?

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