'The perfect snack'


  • 2 cups oats
  • 1 cup pumpkin seeds
  • 10 dried apricots
  • 1 cup dried pineapple
  • 1 cup raw hazelnuts
  • 1 cup coconut flakes
  • ½ cup chia seeds
  • ½ cup flax seeds
  • 6 tsp maple syrup
  • 4 tsp coconut oil
  • 3 cups water
  • A pinch of sea salt



Cut the dried apricots and pineapple in small pieces. Roast the hazelnuts in a pan until they get crunchy, then let them cool. Using a food processor, grind the hazelnuts until you get small chunks. Place all the dry ingredients and coconut oil in a container stir with a spoon. Now add the water and stir again. Pour the mix uniformly in a form covered with baking paper (you can add some extra pumpkin seeds on the top). Put it in the fridge for a couple of minutes as you preheat the oven 250°C. Bake for 25-30 minutes. Let them cool before you slice them into pieces.

You can eat your flapjacks with some fresh fruit and natural yogurt. If you would like to store them, keep them in a closed container in the fridge.