Stove-Top Flapjacks

Name: Stove-Top Flapjacks
Prep time: 2 h 30 min
Total time: 2 h 30 min
Ingredients: 50 g (1¾ oz) pumpkin seeds; 50 g (1¾ oz) sunflower seeds; 150 g (5½ oz) gluten-free rolled oats; 50 g (1¾ oz) dried fruits (I use cranberries here), larger dried fruit may need chopping; 50 g (1¾ oz) dried fruits (I use cranberries here), larger dried fruit may need chopping; 50 g (1¾ oz) dried fruits (I use cranberries here), larger dried fruit may need chopping; 30 g (1 oz) cacao butter; 50 g (1¾ oz) coconut oil; 50 g (1¾ oz) light tahini; 40 g (1½ oz) honey, coconut nectar or maple syrup; 40 g (1½ oz) honey, coconut nectar or maple syrup; 40 g (1½ oz) honey, coconut nectar or maple syrup; 10 g (⅓ oz) rosemary needles, finely chopped; ½ tsp sea salt

Preparation info

Makes:
5
medium flapjacks

Difficulty
Easy
Ready in
2 hr 30

Appears in

Plant Academy: The Cookbook

By Lauren Lovatt

Published 2025

About

What happened to the good old-fashioned flapjack? This recipe is inspired by that forgotten classic, a mix of textured oats, fruits and seeds bound together with honey, tahini and melted coconut oil and cacao butter. These simple flapjacks are an ideal snack that you can spike with herbs, spices or adaptogens. I love to make them for a week when I am on the go, or if I need an offering for gathering with friends.

Ingredients

Starter
Gluten-free
Vegan

Ingredients

Method