I thought that after a weekend of chocolateyness, it might be nice to share a fresher treat today!! I am a little bit obsessed with lemon desserts, and of course oats, so it seemed only right that I combined the two in these flapjacks. They’re perfect for kids (or adult) packed lunches and the mix of lemon and raspberry make them much lighter than the traditional flapjack – which if you’re anything like me, means that there is more room for two!
- 250g jumbo oats
- 90g oat flour
- 90ml maple syrup – you could also swap for 140g honey
- 60g coconut oil
- 150g cashew butter
- 60g coconut sugar
- 1 teaspoon vanilla powder
- Juice of 2 lemons
- Zest of 3 lemons
- 150g raspberries
Preheat the oven to 180 degrees celsius and line a brownie tin with greaseproof paper.
In a big bowl, mix together the oats and oat flour and then set aside.
Add the other ingredients except for the raspberries into a pan and heat on a low to medium heat until the coconut oil has melted and you have a nice smooth mixture.
Pour this wet mix into the bowl of dry ingredients and stir well.
Add the raspberries and fold through.
Spoon the mixture into the lined tin and bake for 20-25 minutes.
Leave to cool for 10 minutes before slicing into squares and then leave to cool completely before removing from the tin.