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These flapjacks are bursting with goodness! They contain low GI-sugar and tons of fiber – a perfect way to refuel post-workout or mid-afternoon at the office.


·      450g fresh plums (halved, stoned and roughly sliced)

·      ½ tsp ground ginger

·      ½ ground cinnamon

·      150g coconut sugar

·       150g coconut oil (plus extra for greasing)

·      300g rolled porridge oats (use gluten-free if applicable)

·      140g buckwheat or quinoa flour

·      50g walnut pieces (roughly chopped)

·      2 tbsp runny honey


  1. Pre-heat your oven to 200C/180C fan and grease a 20x20 cm tin with a little coconut oil – or line with baking paper if it’s non-stick.
  2. In a large bowl, toss the plums in the ground ginger  and cinnamon, with 50g of the coconut sugar and a small pinch of salt, then set aside to macerate.
  3. Gently melt the coconut oil with the honey in a saucepan.
  4. In a large bowl, mix the oats, flour, walnut pieces and remaining sugar together, then stir in the coconut oil and honey until everything is combined into a loose flapjack mixture.
  5. Grease a square baking tin about 20 x 20cm. Press half the mixture over the base of the tin, then tip over the plums and spread to make an even layer.
  6. Press the remaining oat mixture over the plums so they are completely covered right to the sides of the tin.
  7. Bake for 45-50 minutes until golden and starting to crisp around the edge of the tin. Leave to cool completely, then cut into squares.  
  8. These will keep in an airtight container for 2 days or can be frozen for up to a month.