These delicious flapjacks are a healthy snacktime option and a favourite with my daughter and my wife, which is why I hardly ever get the chance to eat them myself! The coconut flour and the coconut palm sugar give them an evocative tropical taste.
- 10 ounces / 280g butter
- 2½ ounces / 70g molasses 
- 7½ ounces / 210g coconut palm sugar
- 14 ounces / 400g rolled oats
- 2½ ounces 70g pumpkin seeds
- 1 heaped tablespoon of coconut flour
Preheat the oven to 160c (fan)
Melt the butter and molasses together in a small saucepan.
While you’re doing this, combine the sugar, rolled oats, pumpkin seeds, and coconut flour in a mixing bowl.
Once the butter/molasses have melted, add them to the mixing bowl and combine well.
Then push into a lined 12 x 9-inch (about 30 x 23cm) tray and squish down with a spatula.
Put in the oven for 20-25 minutes.
After removing from the oven, allow to cool completely before cutting into bars.
You can vary the amount of rolled oats and pumpkin seeds provided you make sure the combined quantity still comes out to 16½ ounces / 470g. Alternatively, you can replace the rolled oats and pumpkin seeds with 16½ ounces / 470g of a muesli based mix that includes whole and ground linseed, sunflower seeds, and pumpkin seeds which you can find in health food shops.
Coconut flour is gaining in popularity and is not only delicious but gluten-free, high in fibre, and a heathy alternative to other flours. It’s not actually a flour as such because it contains no grains or nuts and is made purely from dried coconut flesh.