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Crunchy Flapjacks


- 300g gluten free oats

- 200g desiccated coconut

- 100g roasted hazelnuts

- 100g buckwheat

- Handful mixed seeds - (pumpkin seeds / sunflower seeds)

- 200ml honey

- 6 tbsp coconut oil

- 1 tbsp vanilla essence

- Pinch Himalayan Pink Salt

- 300g dark chocolate


- Place the oats, coconut, seeds, buckwheat & roasted hazelnuts on an oven tray (or two of them) and toast in the oven for 15-20 mins until mixture is golden.

- Melt coconut oil with honey, and add salt & vanilla essence

- Add this to dry ingredients

- Ensure the oat mixture is well coated with the coconut oil / honey mixture

- Spoon mixture into a lined baking tin, ensuring it is tightly packed.

- Pour over melted chocolate, and spread evenly.

- Place in freezer x 45-60 minutes.

- Slice & Enjoy.

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