kiwi and coconut flapjacks

Kiwi, in my opinion, is so often an overlooked fruit! From a nutrition and gut health perspective, it is a powerhouse of fibre, and also contains components scientifically shown to help with constipation! This moreish recipe contains multiple gut-loving ingredients for a nutritious and lower-sugar twist to a family favourite snack. Perfect for snack-time, school lunchboxes or hangry teenagers.

RECIPE

Makes 10-12 flapjacks

Suitable from: 9 months

Ingredients:

250g/2 ½ cups rolled oats* (can be gluten-free)
50g/ ½ a cup milled oats or ready oats*
50g/ ½ a cup desiccated coconut
1 heaped tblsp seeds eg chia, pumpkin, sunflower
3 kiwis or golden kiwis
100ml/ ½ a cup oil or melted butter or spread*
100ml/ ½ a cup pineapple juice
1 tsp vanilla paste or essence
1 tblsp coconut yoghurt
Option to add 2 tblsp honey or maple syrup (avoid in <12 months)

Method

Preheat oven to 180℃ and line a 20x20 baking tin.
In one bowl, mix the dry ingredients (oats, coconut and seeds) together in a bowl until well combined.
In a separate bowl, remove the skin and mash the kiwis (using a potato masher or fork). Combine with the other wet ingredients (oil/melted butter, pineapple juice, vanilla and yoghurt) and mix until well combined.
Fold the dry ingredients into the kiwi mixture and spread the mixture evenly in the baking tin, using the back of a spoon (or a mug) to press flat.
Bake for 20-25 minutes until golden brown, and remove from the tin to allow to cool on a wire rack.
Cut into squares using a sharp knife!

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