Homemade flapjacks.

Recipe: Coconut & Honey Flapjacks

Making homemade flapjacks is a great way of filling up family members during the busy working week and although they can be fairly sweet, making them with honey as in this recipe, adds to the nutirtional content and lessens the sugar impact.  Oats are a well-known superfood and as well as containing multiple nutrients; they are easy to digest, can help to control insulin and even lower cholestrol! With the addtion of nuts and dried fruit, homemade flapjacks really can provide a healthy, but satisfying snack.

This recipe makes around 18 small flapjacks, which you can wrap individually so they are ready to grab-and-go or leave unwrapped in a cake tin (Just hide said tin from the children as in my experience they don’t last long!)


200g coconut oil
200g honey (Or half honey/half maple syrup)
300g whole oats (Not ‘quick’ oats)
100g chopped nuts
100g dried fruit of your choice (Chopped if necessary)
1 tsp cinnamon


  1. Preheat the oven to 165° C/gas mark 3 or 150° C (fan assisted)
  2. Grease a large rectangular baking dish or line with greaseproof paper.
  3. Heat the coconut oil and honey in a large saucepan and stir together until hot, but not boiling. Set aside.
  4. Mix the oats, nuts, cinnamon and raisins in a large bowl.


    Chopped walnuts.

  5. Pour over the coconut oil and honey mixture and mix until well combined.
  6. Pour the mixture into the baking dish and distribute it evenly, pushing down firmly with the back of a spoon to create a smooth surface.


    Use a spoon to create a smooth surface.

  7. Bake in the oven for 25 minutes or until the oats are golden brown.
  8. Remove from the oven and let it cool completely in the baking dish.
  9. Once the flapjack is cooled down lift it onto a board and cut into rectangles.


    Leave to cool in the baking dish.

Wrap thr flapjacks individually for tasty lunchbox treats or snacks on the go! But remember – hide the tin! Please feel free to comment below with tips, questions or  suggestions.

Jaime xx


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Homemade Snack Sticks

Recipe: Homemade Pizza Sticks

When you’re trying to feed a busy family of four, there comes a point where you’ll need more than a handful of carrot sticks or some fruit to satisfy the hunger of your growing children and husband. We’ve recently been trying to overhaul our expenditure on food and are trying to minimize our reliance on pre-made, packaged food which is bad for the environment, highly processed and often contains obscene amounts of sugar and salt. It makes sense; the food that we are sold in big supermarkets has got to survive long-haul travel, freezer storage, shelf stacking and then the journey home from shop to cupboard – is it any wonder it’s packed full of chemicals to keep it looking and tasting good! It can be difficult to refrain from relying on shop-bought goodies, especially when you’re a busy working Mum so here’s a simple recipe for a tasty snack that’s high in carbs and low in carbon footprint. Psst, its also really really easy!

Homemade Pizza Sticks  



1 cup self raising flour (or 1 cup plain white flour + 1 tsp baking powder)
a pinch of sea salt
3 tbsp olive oil
1/3 cup warm water
2 tbsp tomato puree or passata
1 garlic clove, crushed
A handful of grated cheese


  1. Preheat your your oven to 180°C/Gas 4.
  2. Cover a large baking sheet with greaseproof paper.
  3. Mix together the crushed garlc and tomato puree in a small bowl and let it sit.
  4. Meanwhile, tip flour, baking powder, salt and olive oil into a large mixing bowl.
  5. Add the water and fold everything in until it starts to come together.
  6. Gently knead till it forms a smooth ball. Dust in a little more flour, if needed.
  7. Roll out to a basic rectangular shape, it should be fairly thin, around 1/2 cm.
  8. Spread the tomato sauce thinly over the dough and sprinkle over the grated cheese.
  9. Using a sharp knife, cut around 12 strips into the rectangle with each strip around 2cm wide.
  10. Carefully lift each strip and as you lay it down onto the baking tray, gently turn it at each end to form the twist.IMG_0529
  11. Cook for around 10-12 minutes until crisp and lightly golden.  Allow to cool completely before storing in a tin or mason jar,IMG_0530

The pizza sticks should keep for around 3 days and work great in packed lunches or for feeding hungry children efficiently after school! Please comment below with your tips, questions or suggestions regarding this recipe.IMG_0537

Jaime xx

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