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raspberry & coconut flapjacks

raspberry & coconut flapjacks

Most flapjack recipes are packed with sugar - but if you include some sweet fruit, such as raspberries then you can really cut down on the sugar content. We have used honey as well as the berries to sweeten these flapjacks. The first time I cooked these I left them on the side and when I came back to them my daughter and husband had helped themselves to quite a few squares. So these were definitely a hit and as they are super easy and nut free make a great school snack!


Makes 16 squares


150g coconut oil
6 tablespoon honey
30g sunflower seeds
300g oats
150g frozen or fresh raspberries



preparation: 15mins
cook time: 30mins

  • Preheat oven to 180°C.

  • Line a 20cm square baking tin with parchment paper.

  • Melt the coconut oil and honey in a saucepan over a gentle heat until melted.

  • Stir in the oats and seeds. I leave the seeds whole, but you could always blitz if you child is suspicious at first.

  • Next, fold in the raspberries.

  • Spread the mixture evenly in the prepared tin and bake for 30 minutes or until it is golden brown.

  • it will still be soft when cooked, so leave to cool in the tin to harden and then cut into squares.


the health boost tip

With no refined sugar these flapjacks are a great alternative to the sugar laden sweet treats, but your child (or yourself!) will still feel that you are getting a sweet treat. We love to use oats in our baking as they provide a great source of fibre and a slow and sustained energy release. They also contain calcium for growing bones.

Download a printable version here

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