Since arriving Chicago last weekend, we have been staying in the suburbs most days which has allowed us to visit the grocery shops and make many meals together. I have always been amazed by the sheer variety and quantity of food products and produce in America. Food technologists seem to be far more adventurous than their European counterparts across the pond who usually only pick up the trend after 1-2 years.
The number of coconut-related items I have encountered this time inspired me to make coconut flapjacks in preparation for Audrey’s birthday party this weekend. Adapted from the BBC Good Food website, this recipe is absolutely easy and straightforward to make – there is no longer a need to get it from the shops! Spoiler alert: flapjacks contain fibre but are also high in saturates and sugars, so best to be had infrequently.
100g coconut sugar (a fancy item – any brown sugar will do!)
250g rolled oats
30g dessiccated coconut
60g dried dates, chopped
Preheat oven to 180C. Line / grease baking tray. Melt butter, sugar and honey over low heat and mix well. Add oats and dried fruit, stir and pour into baking tray. Bake for 20 minutes and cut immediately. Cool before serving.
Per 100g: Energy 451kcal 1864kJ | Fat 20.3g of which saturates 11.8g | Carbohydrate 57g of which sugars 30.5g | Fibre 6g | Protein 6.8g | Salt 0.1g
Per serving (50g around 2 pieces): Energy 225kcal 932kJ | Fat 10.1g of which saturates 5.9g | Carbohydrate 28.6g of which sugars 15.3g | Fibre 3g | Protein 3.4g | Salt 0.04g