Guest Recipe: No Bake Flapjacks

Another brilliantly delicious recipe from my dear friend and private chef — Alice Mackinnon. I genuinely want everything she makes and who knew about dried mulberries?!

Alice is a private chef based in South London, specialising in bespoke meal preparation. She works with a diverse range of clients, accommodating various dietary requirements such as weight loss, IBS, low FODMAP, high protein, or simply those looking for healthy food delivered to their doorstep. Everything is tailored to each individual, depending on their specific needs, likes and dislikes. Alice can be contacted through alicemackinnon.com or via Instagram @acmackinnon. 

Ingredients (makes 8)”

90 g oats

50 g mixed nuts - I like cashews and almonds the best

30g desiccated coconut (if you don’t like coconut you can add more nuts/seeds)

35 g mixed seeds  

20g chopped Medjool dates

20g dried mulberries (these are the most delicious dried fruit in the world, available online or at most Whole Foods, but use another dried fruit if you can’t get them)

130g tahini or nut butter of choice

70 ml maple syrup

2 teaspoons vanilla paste

A generous pinch of flaky sea salt 

50g dark chocolate, for drizzling (optional)

1 loaf pan, lined with parchment paper

Method

In a large bowl, mix the oat, nuts, seeds and coconut. Add the dried fruit and mix again, making sure that there are no clumps. In a separate small bowl, whisk the tahini, maple and vanilla (if your tahini or nut butter is very dry, you can do this over a low heat and add a spoonful of coconut oil). Pour the liquid over the oat mixture and sprinkle in the sea salt. Using your hands, mix everything together and press into the loaf pan really well. Place in the freezer for an hour or so before cutting into squares. 

Carefully melt the chocolate, ensuring it doesn't get too hot, and using a spoon, drizzle it over the flapjacks before storing in the fridge.