Strawberry and Yoghurt Flapjacks by Joe Wicks

Step 1

Pre-heat the oven to 200C/180C fan. Line a 23cm square cake tin with baking paper.

Step 2

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.

Step 3

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.

Step 4

Remove from the oven and cut into 18 bars with a sharp knife, then allow to cool completely.

Step 5

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.

Step 6

Drizzle the coating over the flapjack bars and leave to set. Store in an airtight container for up to one week.