I fuelled our weekend adventure with this tray bake of jazzed-up coffee flapjacks, with lots of extra chia & sunflower seeds for a fibre and calcium boost.


• 2 cups jumbo oats

• 1/4 cup sunflower seeds

• 2 tbsp chia seeds

• 8 pitted dates

• 1/3 cup strong coffee

• 1/3 cup brown or coconut sugar

• 1/4 cup maple syrup

• Pinch of salt

• 75g chocolate

• 2 tbsp milk/m*lk


1. Preheat the oven to 180oC and line a square baking tray

2. Blend together the dates and 1 tbsp of coffee in a food processor

3. In a warm saucepan, heat together the blended dates, sugar, maple syrup, salt and the rest of the coffee.

4. Bring the liquid mix to the boil, remove from the heat and leave to cool slightly

5. Mix together the oats and seeds

6. Pour the liquid mix over the dry and stir to form a slightly sticky mess

7. Transfer the mix into the lined baking tray, pressing it down in the corners and along the edges with baking parchment

8. Bake for 20 minutes

9. Melt together the chocolate and milk to form a thick ganache

10. Drizzle, decorate and chill before slicing and serving

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