These oat-free flapjacks were created in response to a reader who needed a flapjack she could eat while avoiding oats. With a small tweak they can also be suitable for a paleo diet.
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The story behind these oat-free flapjacks
I was inspired to develop these when a reader told me she couldn’t tolerate oats and had adapted my banana and date flapjack using rice flakes. Knowing that many people who avoid gluten also steer clear of oats, I wanted to offer an alternative that kept the flapjack feel without oats.
One evening inspiration struck and I rushed to the kitchen to experiment. Within half an hour I had baked treats filling the house with a delicious aroma. They’re not technically flapjacks in the oat sense, but they have the same chewy, satisfying texture.
These oat-free flapjacks were quickly approved by everyone who tried them and didn’t last long at all. In warm weather I recommend storing them in the fridge.
Pin the recipe for future use
If you make these, please share photos on social media with the hashtag #freefromfairy — I love to see recipes being used.
Oat Free Flapjacks (Gluten-free, Dairy-free, Egg-free, Refined Sugar-free, Soya-free, Paleo option)
These oat-free flapjacks were created for a reader avoiding oats. With a small substitution they can be made paleo-friendly.
Ingredients
- 200 g nuts of your choice
- 115 g ripe banana, roughly chopped
- 55 g coconut oil, melted
- 1 tbsp cacao powder (or cocoa)
- 1 tbsp honey (or more to taste; maple syrup if vegan)
- 50 g buckwheat groats (or, for paleo, replace with the same quantity of nuts)
- 20 g coconut flakes or desiccated coconut
Instructions
- Place the nuts into a food processor or handheld chopper and pulse until coarse, or continue to your preferred finer texture.
- Add the chopped banana, melted coconut oil, cacao powder and honey, then process until well combined.
- Transfer the mixture to a clean bowl.
- Stir in the buckwheat groats and coconut flakes (or desiccated coconut) until evenly distributed.
- Press the mixture into a greased or lined tin approximately 25cm x 15cm. Bake in a preheated oven at 200°C (180°C fan, gas mark 6) for about 20 minutes, or until golden.
Notes
Nutrition data is approximate and for guidance only.
Nutrition (Approx)
Calories: 268 kcal | Carbohydrates: 17 g | Protein: 6 g | Fat: 22 g | Saturated Fat: 9 g | Sodium: 4 mg | Potassium: 253 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 10 IU | Vitamin C: 1.2 mg | Calcium: 18 mg | Iron: 1.3 mg