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A savoury take on a flapjack for afternoon snacking without the sugar crash. Feel free to change all the flavour elements - feta, mushrooms or roasted red peppers would all be very at home here.

Makes a large roasting tray's worth and freezes well


3 cups oats

2 courgettes, grated

3 tbsp. ground flax soaked

½ cup coconut flour

1 tbsp. baking powder

A few sprigs of thyme, leaves roughly picked

2 tbsp. dried mixed herbs

2 tbsp. nutritional yeast

1 cup sun dried tomatoes, roughly chopped

1 cup pitted olives, roughly chopped

Salt and pepper, to taste

1-2 cups non-dairy milk of your choice


Preheat the oven to 180C. Line a large tray with baking parchment. Combine all ingredients except the milk in a bowl, then stir in enough milk to bring the mix together into a thick porridge like mixture. Taste for seasoning and adjust as you like.

Spread out in the pan and leave for 15 minutes for mixture to absorb some moisture - go make a cup of tea and stare out of the window for a bit. Bake for 30 minutes or so, until golden and drawing away from the sides of the pan, but not completely dried out. Allow to cool completely in the pan, cut into squares and enjoy!

Will keep for a week or so, if they don't get eaten before then.

Mediterranean Flapjacks: Recipes
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