Wellbeing with Nutrition
Nurturing the Mind and Body

I've finally perfected my gluten-free flapjack recipe. The issues I was having was that they were turning out a bit crumbly but an accidental omission of desiccated coconut turned out even better in terms of the flapjack holding together nicely. 

I'm using coconut palm sugar to sweeten as it retains more minerals than regular refined sugar. Alternatively you could use jaggery (unrefined sugar cane) which comes in solid brown blocks. Like coconut sugar, jaggery contains more minerals than refined sugar and has a unique toffee-like taste. If using jaggery then it needs to be cut into small pieces and melted along with the butter.

Oats are a great source of B-vitamins, which support energy production in the body and they are a source of soluble and insoluble fibre, which helps to prevent constipation and lower excess cholesterol. They are rich in silica which supports healthy bone, hair, skin and nails. 

There is a lot of butter in this recipe and I am using grass-fed organic butter which is a source of fat-soluble vitamins (A, E and K). So keep this recipe as an occasional treat though and not as an everyday food.

Here's my recipe on how to make them.


2 cups gluten-free oats
1.5 cups coconut sugar
1.5 cups gluten-free self-raising flour
250g organic butter
1/2 cup raisins
1/2 cup sunflower seeds
1 tbsp date syrup or honey
1/2 tsp bicarbonate of soda


  1. I mixed the gluten-free oats, coconut sugar and gluten-free self-raising flour in a bowl
  2. Next, I added raisins and sunflower seeds to the oat mix
  3. Then on a low heat, I melted butter in a pan. After turning off the heat I mixed in a tablespoon of date syrup but you could also use honey.
  4. Next I added the bicarbonate of soda, which made the mixture become frothy.
  5. I poured the butter mixture into the oat-mix and mixed well. If the mixture is too dry then just add a little water.
  6. Next I turned out the flapjack mixture into a lined baking tin.
  7. Using wet hands, I pressed down firmly so that the mixture has evenly spread out into the baking tray and is around an inch thick.
  8. I baked my flapjacks in a pre-heated oven (180C) for around 15-20 minutes or until they were golden brown and firm to touch.

Left them to cool and firm up before I sliced them up into bars


These flapjacks last for around a week and can be frozen too. Plus you can vary the recipe by adding any dried fruit, nut or seed combination you prefer.

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