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Flapjacks: No refined sugar

Naturally Sweetened Flapjacks: A Healthier Twist on a Classic Recipe

No refined sugar and gluten free treat!

A plate of flapjacks

I started my health journey many years ago by removing refined sugar. I used to make simple swaps and tried honey as a natural sweetener, and in time I began to even cut back on this. But if you're starting out, swapping sugar for honey can be a good way to begin.


  • 200g unsalted butter

  • 250ml honey

  • 150g chopped dates

  • 300g oats (I used a mix of rolled oats and steel cut)

  • 100g mix of sunflower and pumpkin seeds

  • 100g desiccated coconut


  1. Preheat the oven to 160°C fan / 180°C. Line a 20 x 30cm tin with baking paper.

  2. Melt together on a low heat, put the butter, honey and dates in a small pan. Squidge the dates in the pan as they soften.

  3. Remove from the heat and stir in the oats, seeds and coconut.

  4. Make sure the dry ingredients are all well mixed.

  5. Put into the prepared baking tin, and bake until golden brown for about 20-25mins.

  6. They might appear soft but they will firm up.

  7. I usually score the surface into even squares and then leave to cool.

  8. Once cool, cut into the pre-scored squares, they're easier to cut this way.


You can add in some chopped nuts, or other dried fruit instead. Similarly, you can vary up the oats or seeds to suit your tastes.

To Serve

  • Add some Greek yoghurt and a drizzle of Cherry Active (cherry juice)

  • Or, perfect as a healthier snack for the kids

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