Bakewell flapjacks

Today was pretty cold and windy and really didn’t feel much like spring at all. However we braved the elements as we do most days and had a ramble through the woods and to the play park.  
Once the small ones were suitably tired out we returned home and made some quick and comforting treats to rejuvenate us. These jammy little slices are inspired by bake well tarts..ok so they are flapjacks really but they have almond vibes and sweet raspberry centres. They are refined sugar free, gluten free and vegan..enjoy! 

Bakewell flapjacks 


  • 200g porridge oats 
  • 1/4 cup coconut flour 
  • 75g soya butter
  • 1/4 cup maple syrup 
  • 1 tsp almond extract 
  • 1/4 tsp vanilla extract 
  • 1 tbsp water 
  • 2 dessert spoons almond butter 
  • A generous slathering of raspberry fruit spread 
  • About 3 tbsp flaked almonds


Preheat the oven to 180/gas 4

Line a 2lb loaf tin with grease proof paper. 

Melt the soya butter and maple syrup in a pan over a low heat. Add the almond butter and stir to dissolve 

Mix together the oats and coconut flour in a mixing bowl. 

Pour over the melted ingredients. Add the water and almond and vanilla extracts and mix thoroughly. 

Tip half the mixture into the loaf tin and press down flat. 

Spread a generous amount of raspberry fruit spread over the mixture. I used St Dalflour, which you can get in most supermarkets. 

Tip the rest of the mixture over the top and again press down flat. 

Sprinkle over the flaked almonds and bake for 20-25 mins. 

Cool on a wire rack then cut into 8 squares. 



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