If you’re a fan of flapjacks and carrot cake, then you will love this combination. This recipe by Helen Butcher is free of refined sugar and dairy and uses gluten free oats to ensure it’s suitable for people with Celiac Disease.

Flapjacks are a great option whether you’re home for a meal or taking them on the go. Pop them into your kids lunch or snack boxes, take them on a picnic, or drop a flapjack into your rucksack for a healthy snack while out walking or doing sporting activities.

The oats are easy to digest, which means no tummy troubles, and they also help to soothe the nerves and help control blood sugars making them the perfect snack for kids and active individuals alike. Opt for organic oats to avoid exposure to glyphosate.

 

Carrot Cake Flapjacks 

Serves 4 (12 portions at 3 portions per person)

 

INGREDIENTS:

100g / 3 oz coconut oil

60g / 2 oz set honey

1 ripe banana

1 carrot, peeled and coarsely grated 

50g / 2 oz raisins

1 level tbsp chia seeds

1 level tbsp ground seed mix (I like to use Linwoods mixes)

2 tsp ground cinnamon

20g / 1 oz ground almonds

20g / 1 oz chopped pecans or walnuts 

150g / 5 oz gluten free / organic oats

 

This recipe is part of Helen’s Dream Paleo Week.

 

HOW-TO:

  1. Preheat the oven to 180 C / 360 F.
  2. Prepare an 8” square baking tray by lining it with a sheet of baking/greaseproof paper and allow some to hang over the edges so you can easily lift it out once cooked. 
  3. Melt the coconut oil and honey together. Mash the banana and add it to the melted coconut oil and honey. Add the grated carrot, raisins, chia seeds and seed mix, then give it a good stir and leave to one side for 10 minutes.
  4. In a separate bowl, mix together the cinnamon, ground almonds, chopped nuts and oats.
  5. After the wet ingredients have sat for approximately 10 minutes, tip them into the dry ingredients. Stir until all the ingredients are really well combined as shown.
  6. Place the mixture into your prepared baking tray. Evenly distribute the mixture and press it down firmly. Bake in a pre-heated oven for 30 minutes or until golden. 
  7. When cooked, remove from the oven and allow the flapjack to cool in the baking tray for 5 minutes. Once it has cooled slightly, carefully remove the flapjack using the baking paper to lift it up, transfer to a chopping board and cut into desired size pieces. 
  8. Once the flapjack has cooled completely, store in a sealed container and eat within 3 days.

 

Note: The flapjack also freezes well. Remove from freezer one day before you need it and allow it to defrost at room temperature. 

 

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