Coconut Flapjacks

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Boost your mood and reset your mind with this recipe for coconut flapjacks

Mind Food by Lauren Lovatt, Images © Sara Kiyo Popowa Published by Leaping Hare Press £20

If a global pandemic has taught us anything, it’s that mental health really does matter. Mind Food is a delicious and revolutionary invitation to eating whole foods, with a mind-nourishing twist – inspired by years of research around how food can make us happy and boost our moods. And these coconut flapjacks are one of many feel-good foods inside the book.

Founder of the Plant Academy and the woman behind Feed Your Mind Candy, Lauren Lovatt mindfully reconnects readers to the adage of ‘we are what we eat’.

Drawing on her own experiences of mental health, Lovatt presents an empowering approach to food and wellbeing which is nourishing, sustainable and good for both us and the planet.

With recipes presented by season in order to make the most of freshly-grown produce and to maximise the benefits according to our different needs at each time of year, ideas in this book include:

  • Flavourful and brain-boosting kimchi and black bean tostadas;
  • Delicious pumpkin arancini, filled with healthy fats and rainbow vegetables; 
  • destressing CBD stir-fry with wild rice, ginger and sunflower seeds; 
  • An energy-boosting mind food fry-up of qi beans, scrambled tofu, caramelized tomatoes and smoked mushrooms…

Coconut Flapjacks Recipe

Makes 12

Preparation time: 10 minutes

Cooking time: 30 minutes

180g/ (¾ cup) dairy-free butter

6 tbsp golden syrup (light corn syrup)

150g/ (1½ cups) porridge oats (oatmeal)

100g/ (1 cup) jumbo rolled oats

50g/ (¼ cup) demerara (turbinado) sugar

30g/ (¹⁄3 cup) ground almonds

50g/(2/3 cup) desiccated (dried shredded) coconut

Flapjacks always remind me of school bake sales. The smell of freshly baked ones wafted into my nose and carried me towards them, like something out of a cartoon. They’re one of my favourite things to bake for a teatime treat, partially because they are so easy.

1. Preheat the oven to 150oC fan/170oC/gas 3.

Line a 20 x 20cm/8 x 8in baking tin with greaseproof paper.

2. In a large saucepan, melt the butter and golden syrup together over a low heat. Once melted, remove from the heat and stir in the rest of the ingredients to combine.

3. Pour into the prepared baking tin and bake for 20–25 minutes, depending on how chewy or crisp you like yours. Leave to cool slightly in the tin before cutting into 12 and serving. Keep in an airtight container for up to 2 weeks.

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