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Chaotic Pantry Flapjacks (Honey & Coconut Oil)

A forgiving, whatever's-in-the-cupboard flapjack bound with honey and coconut oil. Ratios are flexible: more oats give a firmer, drier bar, while more honey and oil give a softer, chewier one.

Ingredients

  • 2 cups (about 200 g) jumbo rolled oats
  • Small handful pumpkin seeds
  • Small handful flaked almonds
  • Small handful sesame seeds
  • About 110 g (4 oz) linseeds, blitzed in a blender
  • 1 cup (about 150 g) mixed dried fruit (e.g. cranberries, raisins)
  • 1-2 tbsp cocoa powder, to taste
  • 1-2 tbsp rice flour
  • 1-2 tbsp plain flour
  • About 110 g (4 oz) soft-set honey
  • 1 small jar (about 150 g) virgin coconut oil, melted

Instructions

  1. Heat the oven to 170-180°C (340-355°F) fan and line a baking tin.
  2. In a large bowl, mix the oats, pumpkin seeds, almonds, sesame seeds, blitzed linseed, dried fruit and cocoa powder.
  3. Stir in just enough rice flour and plain flour to help the mixture bind.
  4. Warm the honey gently if needed so it pours easily, then add it and the melted coconut oil to the dry mix.
  5. Mix thoroughly until everything is evenly coated and sticky; the mixture should be dense and cohesive, not runny.
  6. Press the mixture firmly into the lined tin, compacting it well.
  7. Bake for 20-25 minutes until set but still soft in the middle.
  8. Cool completely in the tin before slicing, as the bars firm up as they cool.