Chia Seed Flapjacks

Chia Seed Flapjacks

MAKES 15
preparation time: 10 minutes
cooking time: 40 minutes

6 tbsp coconut oil, plus extra for greasing
175g/6oz/1¾ cups rolled oats
100g/3½oz/scant 1 cup pecan nuts, roughly chopped
50g/1¾oz/²⁄³ cup pumpkin or sunflower seeds
50g/1¾oz/¹⁄³ cup chia seeds
40g/1½oz/1 cup flaked coconut
75g/2½oz/½ cup dried cherries, cranberries
or blueberries
100g/3½oz/²⁄³ cup chopped dried figs
or pitted dates
½ tsp vanilla extract
115g/4oz/generous ¹⁄³ cup honey
3 tbsp soft brown sugar

If you’ve not already done so, have a read about how great chia seeds are. You’d be foolish not to give these ‘power’ flapjacks a go – the energy you get from them will keep you going for ages, meaning you won’t snack on whatever is lying around later on in the day.

Preheat the oven to 180ºC/350ºF/gas 4. Grease a 20 x 30cm/8 x 12in cake pan with oil and line the base with baking parchment.

Put the oats, pecans and pumpkin seeds in a baking pan and toast in the oven for 10 minutes, stirring occasionally, until lightly golden. Tip into a bowl and mix with the chia seeds, coconut flakes, dried fruit and vanilla extract.

In a small pan, heat together the coconut oil, honey and sugar, stirring until the sugar has dissolved and the mixture starts to boil. Simmer for 2 minutes, then pour over the oat mixture. Mix well, then tip into the prepared pan. Press into the edges with the back of a spoon and bake for 25–30 minutes until lightly golden on top.

Leave in the pan until completely cool, then turn out and cut into squares.

The flapjacks will keep in an airtight container for up to 2 weeks.

Fruit and Nut Granola recipe – The healthy way

Jo Pratt is an acclaimed food stylist, writer and presenter. She has written for Elle, Weekend, Sainsbury’s Magazine, Olive, BBC Good Food and Glamour , for which she was Food Editor,
as well as the BBC Food, Good Food Channel and Good To Know websites. She regularly appears on UK TV, including Saturday Kitchen and Daily Cooks Challenge , and works with
many food brands.

In the Mood for Healthy Food by Jo Pratt © Nourish Books 2015, commissioned photography by Tamin Jones