No refined sugar flapjacks

A long overdue post! I’m sure I did say I’m terrible at sticking to things, but nevermind, here I am again.

I have  little recipe for some yummy and healthy flapjacks today, I made them modifying a version of no added sugar flapjacks I’ve found on another blog and thought I’d share it! I had been looking for a while for the perfect recipe as my kids love the Goodies oat bars but they can be expensive to buy regularly and anyway I prefer to have homemade food, I think it’s good for them too to not get too used to eating things that come in fancy packaging.

Making flapjacks    Making flapjacks

My daughter loves giving a hand to make them and we all love eating them, in fact they rarely last more than a day in this house.

Without further ado, here’s how to make them!

150g stoned dates, chopped
5 tbsp apple juice or fresh orange juice
150g unsalted butter (I may try them with coconut oil to make them vegan soon)
100g sultanas
200g porridge oats
1 tsp cinnamon
1 tsp mixed spice


Preheat the oven to 170C (fan) slightly higher for non fan assisted.

Put the apple juice and the dates in a blender and blend, it will become a bit of a paste and may not be fully blended but that’s ok! Meanwhile, gently melt the butter in a saucepan on a low heat.


Put the oats and spices in a large bowl, then add the sultanas, apple and dates mix and melted butter and mix well. Turn the mix into a lined deep square or rectangular baking dish and bake for 20-25 minutes or until browned on top.  Cut into 16 squares and leave until fully cooled in the dish (they break apart otherwise, as you can see from my picture!).

I also like to make them a little naughty every now and then and add a little bit of dark chocolate, chopped in little chips. I use about 1/3 of a bar and that seems enough for us 🙂



Sorry about the poor picture, I will try to take better ones next time! They were a great snack to pack up and take with us at the kids’ first time playing bowling.

Playing bowling


Spelt bread and raw strawberry jam

This week I’ve been thinking a lot about my diet and how far I’ve come in the past few months. I changed the way I eat a lot but more for health purposes, of course I was hoping that eating better would also mean losing a bit of weight but I didn’t really expect to.

The biggest change was that I cut out all processed/refine sugar, as I’ve already mentioned, and that has benefited me in many ways. First of all, I feel more in control of what I eat, both in terms of portion sizes and cravings, my mood are better and I have more energy. I’ve also almost entirely cut out meat, this wasn’t intentional but it just happened, though I still tend to eat fish once or twice a week and dairy and eggs fairly often. I made a conscious effort to substitute all these things with vegetables, so I’m eating a bit less grains (pasta, bread, rice etc) too.

I’ve been toying with the idea of trying to be gluten free for a couple of weeks or so to see if I could notice any difference and yesterday, while at a health food store, I had a spur of the moment decision to buy some spelt flour and have a go at making spelt bread. One tiny little detail: spelt isn’t gluten free (I only realised this many hours after buying it).

Nevermind! I shall blame this on the extended sleep deprivation and all that. I gave it a go anyway and used the recipe that was on the packet. It was quite quick and fairly mess free and didn’t need as much work as wheat bread; unfortunately I don’t own a bread tin yet (must get one!) so the poor thing went all flat instead of rising in a lovely loaf shape, but let me tell you, it’s actually rather nice! It will be quite amazing with some soup once the weather goes colder again.


I wanted something to put on it and couldn’t quite think of something that was a bit special, just like the bread itself, until I remembered about this easy recipe for raw strawberry chia jam.


It’s all pretty straight forward: mix 3 tablespoons of chia seeds, 3 tablespoons of honey (or agave nectar or maple syrup) and 3 tablespoons of lemon juice (one large lemon should be enough) together in a little bowl – as you can see in the photo, it’s that odd brownish mess!

Mash the strawberries – 1lb according to the recipe, I used a 400g pack – with a fork or pulse in the food processor, combine with the chia seeds mixture and pour in a container (you may want to use one that is big enough…) then simply put in the fridge and leave it to set for at least half an hour. Done!


You can now enjoy your lovely super healthy jam on your not-gluten-free spelt bread 😉



I’m fighting with all my might not to go and eat the rest of the bread and jam right now. Must…. resist…. temptation…..