Date and Walnut Quinoa Flapjacks


Preparation info

  • Difficulty


  • Makes


Appears in

The Quinoa Cookbook

The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

This recipe is a tasty and effective twist on traditional flapjacks. It uses quinoa flakes, which are firmer and more substantial than rolled oats, but still have a delicious gooey sweetness when cooked. These flapjacks are full of slow-release carbohydrates, and so are great for mid-morning snacks and in children’s lunch boxes.


  • 115 g/4 oz/½ cup butter
  • 75 g/3 oz/6 tbsp muscovado (molasses) sugar
  • 30 ml/2 tbsp golden (light corn) syrup
  • 50 g/2 oz/ cup dates, finely chopped
  • 30 ml/2 tbsp roughly chopped walnuts
  • 115 g/4 oz/1 cup quinoa flakes
  • 30 ml/2 tbsp rolled oats
  • 5 ml/1 tsp mixed (apple pie) spice
  • coffee or hot chocolate, to serve


  1. Preheat the oven to 200°C/400°F/Gas 6. Grease and line a 18 x 18 cm/7 x 7 in square baking tin (pan).
  2. In a medium pan, melt the butter, sugar and golden syrup together until the butter has melted; stir to combine.
  3. Add the remaining ingredients to the pan and stir well until the ingredients are completely combined.
  4. Transfer the mixture into the base of the prepared tin, flattening with the back of a wooden spoon and pushing to the edges of the tin until the top is level.
  5. Bake for 12-14 minutes until firm and golden brown. Score into eight slices while still warm, then leave to cool in the tin until completely cold.
  6. Turn the flapjacks out of the tin. Serve with frothy coffee or hot chocolate, or store in an airtight container.


Replace the golden (light corn) syrup with honey, and use alternative fruit and nuts if you prefer.

Nutritional Information: Gluten free Energy 255kcal/1064kJ; Protein 3g; Carbohydrate 26g, of which sugars 15g; Fat 16g, of which saturates 8g; Cholesterol 30mg; Calcium 35mg; Fibre 2g; Sodium 103mg.