Banana Coconut Flapjacks

wheat free flapjack

This wheat free banana coconut flapjack recipe is from the new EAT Smart Cook Book.

They’re delish, even if I do say so myself 🙂


  • 300g porridge oats
  • 100g Organic Unsalted Butter
  • 3 teaspoons coconut oil
  • Half jar organic honey
  • 2 bananas, mashed
  • 50g almonds
  • 50g fresh coconut flesh
  • 25g mixed seed mix
  • 1 teaspoon cinnamon
  • Grated ginger
  • 2 organic freerange eggs


  • Pre-heat oven to 180 c/gas mark 4
  • Melt butter, honey and coconut oil in a large saucepan on a low heat to prevent burning.
  • Meanwhile place almonds and coconut flesh into a blender and blend until you have small chunks. Be careful not to over blend as you’ll end up with a slodgy mess.
  • Once the butter, coconut oil and honey is melted stir in the coconut and almond mix as well as the cinnamon, mixed seeds, mashed banana and grated ginger.
  • Add in the oats, stirring to coat with the liquid.
  • Remove from the heat and stir in the two eggs.
  • You may need to add more oats if the mixture is too ‘wet’.
  • Spread mixture evenly into a glass baking dish.
  • Bake for about 15-20 minutes or until the flapjacks are starting to brown around the edges and the middle feels firm to the touch. You can use a knife to check the centre is cooked through.
  • Once cooked, cut them into 2 – 3 inch squares while still warm as this makes it easier.
  • Allow to cool before turning out.

Marc Kent author EAT Smart Diet Solution


PS. You can get 100 more nutritious and delicious EAT Smart Recipes in the EAT Smart Cook Book by clicking this link ==>>