Carrot cake flapjacks



Serves: 8 / 10 slices

Prep time: 10 mins

Cooking time: 35 / 40 mins

Difficulty: Medium






  • 100g oats
  • 1 carrot grated
  • 1 teaspoon linseeds
  • 3 tablespoons raisins
  • 2 teaspoons maple syrup.
  • 2 tablespoons coconut oil (melted)
  • 1 heaped teaspoon cinnamon
  • 2 teaspoons chia seeds with 6 tablespoons water
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon chopped walnuts
  • 100 ml water



  • Preheat the oven to 180 degrees
  • Prepare and oven proof baking dish by lining it with coconut oil and baking paper.
  • Place the chia seeds and 6 tablespoons of water in a bowl. Combine and leave to set until a gel forms ( about 10 mins)
  • Measure out the oats, cinnamon and linseeds and place them a large mixing bowl.
  • Heat a dry frying pan over a medium heat. Toast the pumpkin seeds and chopped walnuts.
  • Add to the mixing bowl with the oats.
  • Grate a carrot into the mixing bowl.
  • Melt the coconut oil in a bowl in the microwave ( about 1 min)
  • Add the coconut oil, water, raisins and maple syrup to a food processor. Whizz up until a smooth loose paste like texture forms.
  • Add the raisin paste and the chia seed paste to the mixing bowl.
  • Combine all the ingredients together.
  • Tip into the lined oven proof dish and smooth with the back of a spoon so the mixture is evenly distributed.
  • Bake in the oven for 35-40 mins – the top will be nice and golden brown.
  • Remove from the oven and allow to cool completely before attempting to slice !
  • Store in an air tight container for up to a week.


A great sweet treat, that is 100% gluten and dairy free! Packed with the great flavour of an indulgent slice of carrot cake but with all natural ingredients and no refined sugars. It is a completely naturally sweet treat that I love to eat as a mid morning snack during the week. A healthy snack that you can actually enjoy !



2 thoughts on “Carrot cake flapjacks

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