Ingredients (Makes 15)
- 220g Jumbo Rolled Oats
- 200g Real Butter
- 50g Toasted Flaked Almonds
- 50g Pumpkin Seeds
- 2 scoops vanilla whey protein
- 70g Dried Apricots (finely sliced)
- 3tbsp Honey
- 50g Creamed coconut block (grated)
- Pinch salt
Ingredients (Makes 15)
- 220g Jumbo Rolled Oats
- 200g Real Butter
- 50g Toasted Flaked Almonds
- 50g Pumpkin Seeds
- 2 scoops vanilla whey protein
- 70g Dried Apricots (finely sliced)
- 3tbsp Honey
- 50g Creamed coconut block (grated)
- Pinch salt
Directions
- Pre heat a fan assisted oven to 175′
- Melt the butter and honey in a saucepan over low heat
- Meanwhile, grease a tray with butter and cover with baking paper
- Pop all of the other ingredients into a large mixing bowl
- Pour over the melted butter and honey and mix well
- Arrange the flapjack mixture into the tray evenly
- Bake in the oven for 20-25 minutes or until golden brown
- Pull out of the oven and allow to cool for around 20 minutes
- Cut up the flapjack into pieces and store away in an airtight container.