Goji Berry, apricot and coconut oil flapjacks


There’s something comforting about freshly baked flapjack. The smell, the warmth, the way it cries out to be paired with a steaming cup of Earl Grey. It reminds me of cold Sunday afternoons spent snuggled under patchwork blankets. Homely, comforting, simple.

This recipe can be adapted to suit your tastes, but I used:

350g oats
125g salted butter
125g unrefined organic coconut oil
200g dark brown sugar
4 tablespoons golden syrup
30g dried goji berries
150g chopped up soft dried apricots
A couple of tablespoons of pressed apple juice to soak the goji berries in.
Half a teaspoon of cinnamon
A few grates of a while nutmeg.

Soak the goji berries in the apple juice for ten minutes.


In a pan melt the butter, sugar, coconut oil, and syrup with the cinnamon and nutmeg, before adding in the drained goji berries, apricot pieces and oats.  Give it all a really good mix before pressing into a greased baking tin.


I like to use a round springform tin so I can cut it into wedges rather than squares.

Bake for around 40-45 mins at 160oC. Leave to cool for 15 minutes before slicing. Enjoy with a cup of your favourite tea and good friends.


Christmas flapjacks


Two of my most favourite things in the world are Christmas and flapjacks, so imagine my delight when a friend passed this recipe on to me years ago. It has become a firm Christmas staple in our house, with friends and family alike reveling in the novelty of the fact they’ve not been served yet another mince pie, but yet they’re still experiencing those lovely warming Christmas flavours. What I find even more appealing is the fact you can knock them out in 45 mins including the half hour cooking time. Perfect for last minute guests.

Here’s what you’ll need:

8oz porridge oats
6oz soft brown sugar
3oz pain flour
6oz butter
1lb mincemeat
1/2 tsp bi-carb

Put all the dry ingredients into a bowl.

Melt the butter and mix into the bowl of dry ingredients to form a sticky flapjack.

Press 2/3 of the mixture into a greased shallow baking dish.

Spread the mincemeat on top. I make no apologies about using shop bought mincemeat for this as, let’s face it, who has time to make their own at this hectic time of year? I certainly don’t.

Sprinkle the rest of the flapjack mixture on top and bake at about 180oC for half an hour.


Ignore the baking potatoes... An accompaniment for dinner tonight.

Now, you could serve this straight away as a pudding with custard or cream, almost like a Christmas crumble, but if you want it to hold its form and be able to cut it into squares then let it cool in the tin before removing.

And there you have it. Super easy Christmas flapjack in a flash. Delicious!