Raspberry and Toasted Coconut Flapjacks with Yoghurt Drizzle

Raspberry and Toasted Coconut Flapjacks with Yoghurt Drizzle via http://underthebluegumtree.comThis week turned into one of those chaotic ones. A seemingly groundhog-esque loop of plumbers and removal men, plumbers and removal men.

So cooking and blogging has taken a backseat. I had a fancy-pants bake to share with you but just never got the chance. So with the weekend looming and no blog post in sight, I scanned my “to bake” list and found these easy-peasy flapjacks to make instead.

As it’s winter here in SA and berries aren’t in season, I’ve used frozen raspberries but you could use fresh fruit if you prefer. Toasting the coconut adds a little extra nuttiness but you can skip that step if you wish. Similarly the yoghurt drizzle is a nice but not strictly necessary addition. If you do omit the icing then these flapjacks are really good served warm, with custard.

This is my entry into July’s Recipes for Life Challenge hosted by Vanesther over at Bangers & Mash and the folks at SWALLOW, a charity that supports adults with learning disabilities to lead more independent lives. The nominated ingredients this month are oats, berries and honey.

I am also entering this post into the Tea Time Treats challenge (co-hosted by Lavender and Lovage and What Kate Baked) as the theme is fresh fruit treats.

Raspberry and Toasted Coconut Flapjacks with Yoghurt Drizzle

  • 100g desiccated coconutRaspberry and Toasted Coconut Flapjacks with Yoghurt Drizzle via http://underthebluegumtree.com
  • 170g unsalted butter
  • 100g honey or golden syrup
  • 120g brown sugar
  • 350g porridge oats
  • 200g fresh or frozen raspberries
  • 1 1/2 tsp natural yoghurt
  • 3 1/2 tbsp icing sugar

1.  Preheat the oven to 160C and line a 20cm x 20cm baking tin with baking paper.

2.  Heat a large frying pan over a medium-high heat and spread the coconut in an even layer over the base of the pan. Toast for about 4-5 minutes, stirring regularly until fragrant and a light golden brown. Remove from the heat.

3.  Melt the butter, honey (or golden syrup) and brown sugar in a pan over a low heat. Stir until the sugar dissolves.

4.  Mix the oats with the coconut and three-quarters of the raspberries. Pour in the butter mixture and stir well so that everything is incorporated. Tip the mixture into the lined tin and smooth with the back of a spoon. Scatter over the remaining raspberries and push lightly into the mixture.

5.  Bake the flapjack for about 45 minutes or until golden brown and crispy at the edges. Leave to cool completely in the tin before turning out and cutting into 16 pieces.

6.  Mix the yoghurt with the icing sugar to create a smooth paste and drizzle over the flapjack pieces. Leave to set before serving.

13 comments

  1. Anonymous

    Oh yes – these looks scrummy. I could do with one right now with my cuppa – sadly it’s a 5:2 fast day for me, so I can but fantasize! But I will be trying them out very soon with my daughters I think. Great entry for Recipes for Life – thank you :)

  2. strongassoup

    A flapjack is always welcome – they look very good. I’m very fond of yoghurt toppings on flapjacks and traybakes – there’s something deeply satisfying about it. Good luck with the removal men and, especially, the plumbers – I’ve never found plumbers any fun at all.

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