Blueberry Coconut Flapjacks Recipes

BLUEBERRY OAT BREAKFAST BAR

Steps:

• Preheat the oven to 170c / 340f. Line a baking dish with greaseproof paper. I used an 8in x 8in dish.
• Melt the coconut oil, honey and nut butter in a large saucepan over a medium heat. Once melted and combined, stir in the oats and continue to mix until all the oats have been coated. Fold in the blueberries.
• Transfer the mixture into the baking dish and firmly with the back of a spoon press down and into the sides to make it as compact as possible. Bake in the oven for 15-18 minutes or until the sides are just beginning to brown.
• Leave to cool in the dish and then transfer to the fridge for at least 1 hour or preferably overnight. This is essential to stop the bars from crumbling and falling apart.
• Once the mixture has completely cooled mix the yogurt (or coconut cream) and orange juice together and drizzle over the top and finally, cut into eight bars.

MADE FROM SCRATCH BLUEBERRY FLAPJACKS

Steps:

• Whisk flour, baking powder, and salt together in a bowl. Make a well in the center and add milk and egg. Whisk batter until combined. Fold in blueberries and chia seeds gently.
• Heat a nonstick skillet over medium-high heat. Grease the pan lightly with cooking spray. Pour 1/4 cup batter into the hot pan; cook until edges look dry and bubbles on top begin to pop, about 2 minutes. Flip and continue to cook for 1 minute.

BLUEBERRY & COCONUT FLAPJACKS

Steps:

• Preheat the oven to 170°C, fan 150°C, gas mark 3. Grease and line a 10cm x 20cm baking tin with baking paper.
• Put the low-fat spread and sugar into a small pan and warm over a medium heat until melted and combined. Add the banana and stir until combined.
• Remove from the heat and stir in the oats and coconut until well combined. Spoon the mixture into the prepared tin and press it evenly into the corners of the tin using the back of the spoon. Scatter the blueberries over the top and gently press into the flapjack mixture. Bake for 45 minutes, until just turning golden at the edges.
• Remove from the oven, and let cool in the tin before cutting into 10 flapjacks.

BLUEBERRY & COCONUT PUDDING

Steps:

• Heat oven to 180C/160C fan/gas 4. Beat the sugar and butter until pale and creamy, then beat in the egg. Stir in the flour, coconut, crème fraîche and lemon zest.
• Put most of the blueberries in a baking dish (about 18cm square-ish) and squeeze over the juice from half the lemon. Dollop on the cake mixture and scatter over the remaining blueberries and 2 tsp coconut. Bake for 35-40 mins until golden, risen and the sponge is cooked. Serve with a dollop more crème fraîche.

BLUEBERRY & MACADAMIA FLAPJACKS

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line the base of a 20cm square baking tin with baking parchment so that there is a slight overhang - this will make it easier to remove the flapjacks.
• Put the butter, sugar, golden syrup and a pinch of salt in a pan, and gently melt over a low heat. Combine the oats, nuts, lemon zest and flour in a large bowl and pour over the melted sugary butter. Mix well, then fold in the blueberries. Tip the oat mixture into the lined tin and press to an even layer using the back of a metal spoon. Bake for 40-45 mins until golden brown. Leave in the tin to cool completely.
• Lift the cooled flapjack onto a board. Put the white chocolate in a small bowl and melt in the microwave in 15-sec blasts, or over a pan of barely simmering water. Drizzle the melted chocolate back and forth over the flapjack. Leave to cool until set before cutting into squares.