13 Dec Coconut Lemon Flapjack bars
(for 16 bars/ squares)
Ingredients (bowl #1):
50g chia seeds, milled
120ml lemon juice, freshly squeezed
200ml/ 1 cup water
120g apple puree
90g coconut oil, melted
150ml sweetener (coconut syrup, maple syrup)
260g date pieces, pitted and chopped
Ingredients (bowl #2):
1 cup (400g) oat flour, coarse (I grind the oat flakes in a blender)
250g dessicated coconut or blended coconut chips
2 tbsp lemon zest
2 tsp baking powder
1/4 tsp salt
Extra coconut for sprinkling on top before baking.
How to make it
First, preheat the oven to 150 C.
Start with bowl #1 the wet ingredients. Mix in the chia seeds to become a jelly-like substance.
Continue with bowl #2 by mixing all the dry ingredients.
Wet ingredients go into the bowl with dry ingredient mix. Add the chopped dates. Mix well by hand.
Place the mixture on a baking tray, use baking paper on the bottom and on top to flatten and form the edges. Sprinkle with coconut and distribute it evenly by hand.
Bake for 25 min. Allow cooling on the baking tray. Move to a cooling rack to cool completely and after that cut into 16 squares or bars.
I know it’s challenging to not eat it immediately, just keep in mind that this lemon-chia-coconut flapjack tastes better on the next day!\
I used to make this recipe for the last 5 years. For many reasons agave is not present in my kitchen anymore and I substitute it for healthier alternatives – coconut blossom nectar and/or maple syrup. It turned out to be not that sweet, but I like it, and I know we all need that for a change. To drizzle some maple syrup on top is always an option. As simple as that…
Enjoy. Love. Coconuts.
In the meantime… kids also got creative, their project is a gingerbread house.