Gluten-free coconut flapjacks

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Using the bigger coconut flakes and toasting them adds so much flavour and texture to the gluten-free coconut flapjacks. You could use desiccated coconut, but this method really is worth the effort!

Ingredients

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

Cooking Instructions

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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