GLUTEN-FREE CRUNCHY COCONUT FLAPJACKS WITH STRAWBERRYCHIA JAM

“Using the bigger coconut flakes and toasting them adds so much flavour and texture to the flapjacks. You could use desiccated coconut, but this method really is worth the effort!”

Serves 4

EASY

GREAT VALUE Preparation: 15 minutes Cooking: 25 minutes

Woolworths coconut flakes 100 g milk 11/3 cups canola oil 2T large free-range eggs 2

Woolworths free from gluten flapjack kit 1 x 375 g box

Woolworths double-cream coconut yoghurt, for serving

Woolworths crunchy organic peanut butter, for serving

For the strawberry-chia jam: strawberries 300 g, halved lemon 1, juiced honey 3T chia seeds 3T

1 Toast the coconut flakes in a pan until golden, then blitz in a blender until the texture of coarse breadcrumbs. Set aside.

2 Whisk the milk, oil and eggs. Whisk in the dry ingredients from the flapjack kit until smooth. 3 Fry ladlefuls of the flapjack mixture in a small non-stick pan over a low heat, sprinkle over the coconut, then turn to cook the other side. Keep warm in the oven. 4 To make the jam, place the strawberries, lemon juice and honey in a saucepan over a high heat. Cook until slightly syrupy. Add the chia seeds and cook for a further 8 minutes. Remove from the heat and cool in the pan until jammy.

5 Serve the flapjacks with the jam, yoghurt and peanut butter.

WHEAT- AND GLUTEN-FREE