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Spiced Apple Flapjack

Preparation Time
25-30 minutes

Cooking Time
Either refrigerate for 45 minutes, or bake for 25 minutes.


Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


  • 10 medjool dates
  • 200ml water
  • 6 tbsp. Lucy Bee Coconut Oil
  • 200g gluten free oats
  • 25g crushed walnuts
  • 25g crushed pecans
  • 3 apples peeled and chopped into small chunks
  • 1 ½ tsp. Lucy Bee Chai Blend
  • ½ lemon juice
  • A splash of water


  1. These can be either baked, or refrigerated. If baking, preheat the oven to 180C, 350F, gas mark 4 and line a baking tin with greaseproof paper.
  2. In a bowl add and stir together the oats, pecans, and walnuts.
  3. In a saucepan or frying pan on a medium – to medium-high heat add 1 tbsp. Lucy Bee Coconut Oil and add the apples, lemon juice, and Lucy Bee Chai Blend and stir to combine. Add the splash of water and cover and simmer for 5 minutes, remove the lid and cook for a further 3 minutes, or until the liquid has evaporated and the apples have softened.
  4. In a sauce pan add the dates, water and 1 tbsp. Lucy Bee Coconut Oil. Bring to the boil on a medium heat, then simmer until a sticky consistency. Use a potato masher to help break down the dates.
  5. To the bowl add the apple mixture and 4 tbsp. of melted Lucy Bee Coconut Oil and stir until they are mixed within the oats, then pour in the date mixture and stir together well.
  6. In a lined baking tray add the mixture.
  7. If placing in the refrigerator, refrigerate for 45 minutes or longer. Cut up into squares and store in a container.
  8. If baking, place in the oven and bake for 25 minutes. Cut up into squares and place on a cooling rack, enjoy warm or store in a tuppawear.

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