Pistachio and coconut flapjacks
I’ve made these as a sweet afternoon treat (but not too sweet) for the working week ahead. I won’t say they’re super healthy but there is no added sugar. The sweetness comes from the maple syrup. My original inspiration for this recipe came from @loveandlemons on Instagram but I added desiccated coconut and cacao nibs
Pistachio and coconut flapjacks
I’ve made these as a sweet afternoon treat (but not too sweet) for the working week ahead. I won’t say they’re super healthy but there is no added sugar. The sweetness comes from the maple syrup. My original inspiration for this recipe came from @loveandlemons on Instagram but I added desiccated coconut and cacao nibs
Open in Cookpad AppSteps
- 1
Preheat the oven to 180 degrees c and line a baking tray with baking paper
- 2
Put the pistachios, oats and salt in a blender and blitz until finely chopped.
- 3
Add the syrup and olive oil and blitz again until combined. Then mix in the coconut and cocoa nibs.
- 4
Taste the mixture- it should be sweet but not too sweet and sticky so that everything holds together.
- 5
Pour the mixture onto the baking sheet. Spread evenly and bake for 12-15 minutes until golden. Leave to cool before chopping.
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