Flapjacks are a traditional cyclists’ favourite, and arguably these plant-based ones are both nutritionally better and tastier than their buttery counterparts.


10 flapjacks

  • 150g coconut oil
  • 90g agave nectar
  • 90g brown sugar
  • 170g oats
  • 75g mixed chopped nuts
  • 75g dried mixed fruit
  • 1 banana, peeled and mashed with a fork










Source: The Plant-Based Cyclist (Nigel Mitchell)


I did replace the brown sugar with coconut sugar.  

Preheat the oven to 160˚C (conventional oven)/140˚C (fan-assisted oven), or gas mark four. Line a 20cm square baking tin with baking paper. Melt the coconut oil, sugar, and agave nectar in a pan over medium heat. Remove from the heat and tip in the oats, chopped nuts, dried fruit, and the mashed banana being careful not to overheat the mixture. Transfer to the tin, packing the mix in with the back of a spoon. Bake for 30-35 minutes until lightly golden and crisp around the edges – again be careful not to overcook. Leave to cool in the tin before slicing into squares. Keep in an airtight container for up to three days.


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