Strawberry and Yoghurt Flapjacks by Joe Wicks
These flapjacks are a really simple and healthy treat. Perfect for a school lunchbox or picnic. They really hit the spot for a sweet, yet filling, snack, providing fibre, healthy fats and protein.
“They’re super-quick to make, too, only needing a very short bake to keep them moist and soft. Delicious!”Joe Wicks
- 100g smooth almond or peanut butter
- 100g runny honey or golden syrup
- 2 tbsp coconut oil
- 50g ground almonds
- 200g jumbo oats
- 40g mixed seeds
- Pinch of salt
- 1 egg white
- 90g dried strawberries, roughly chopped
- 50g white chocolate
- 1½ tbsp coconut oil
- 2 tbsp natural yoghurt
- 1 tsp lemon juice
Pre-heat the oven to 200C/180C fan. Line a 23cm square cake tin with baking paper.
Melt the almond or peanut butter, honey or golden syrup and coconut oil together in a saucepan over a low heat until smooth.
Remove from the heat and stir in the almonds, oats, seeds and salt. Finally, stir in the egg white and dried strawberries.
Tip the mixture into the prepared tin and press out into an even layer. Bake for five minutes until set around the edges but still soft.
Remove from the oven and cut into 18 bars with a sharp knife, then allow to cool completely.
To make the yoghurt coating, place the white chocolate and coconut oil in a small, heat proof bowl set over a small pan of simmering water. Stir occasionally until melted, then remove from the heat and allow to cool for 5 minutes.
Mix in the yoghurt and lemon juice until smooth. Pour the mixture into a sandwich bag and snip off the corner to make a piping bag.
Drizzle the coating over the flapjack bars and leave to set. Store in an airtight container for up to one week.
A huge thanks to Joe for this delicious flapjack recipe!
Credit: Feel Good Food by Joe Wicks, published by HQ, HarperCollins, is out now in Hardback (£20) and eBook
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