Ingredients

Method

• Woolworths double-cream coconut yoghurt, for serving
• 100 g Woolworths coconut flakes
• Woolworths crunchy organic peanut butter, for serving
• 1 ⅓ cups milk
• 2 T canola oil
• 1 x 375 g box Woolworths gluten-free flapjack mix
• 2 large free-range eggs
For the strawberry-chia jam:
• 300 g strawberries, halved
• 1 lemon, juiced
• 3 T honey
• 3 T chia seeds

Method

Ingredients

 

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1. Toast the coconut flakes in a pan until golden, then blitz in a blender until the texture of coarse breadcrumbs. Set aside.

2. Whisk together the milk, oil and eggs. Whisk in the dry ingredients from the flapjack kit until smooth.

3. Fry ladlefuls of the flapjack mixture in a small non-stick pan over a low heat, sprinkle over the coconut, then turn to cook the other side. Using a heart-shaped cookie cutter, cut the flapjacks into heart shapes. Keep warm in the oven.

4. To make the jam, place the strawberries, lemon juice and honey in a saucepan over a high heat. Cook until slightly syrupy. Add the chia seeds and cook for a further 8 minutes. Remove from the heat and cool in the pan until jammy.

5. Serve the flapjacks with the jam, yoghurt and peanut butter.

Find more flapjack recipes here. 

Photographs: Robbert Koene
Food Assistant: Claire-Ellen Van Rooyen
Videography: Romy Wilson
Production: Hannah Lewry