Today, I wanted to make a healthier version of traditional flapjacks, and I had some milled linseeds in the cupboard that I’ve been wanting to try for a while. I found my milled linseeds in Lidl. They also contain 7% sesame, and 3% mixture of banana powder, freeze dried cranberry powder and freeze dried blueberry powder (but no added sugar). Linseeds are a great plant source of omega-3 fatty acids (essential fatty acids), and I have never cooked with them before. I as pleasantly surprised. I made these flapjacks using light Bertolli (olive spread) but of course you can use butter if you prefer. They are much lower in sugar than traditional flapjacks. I used soft dried apricots in mine, but you could add other dried fruits, e.g. raisins and/or dried berries. They will make a great addition to the kids’ lunchboxes tomorrow. They only took 10 minutes to prepare and 35 minutes to cook in the oven, so perfect for a busy mum like me!


  • 150g spread / butter (I used a light olive spread)
  • 80g honey
  • 40g sugar
  • 225g rolled oats
  • 50g linseeds
  • 25g coconut
  • 80g soft dried apricots, chopped

20140429_132430 Method

  • Turn oven on to 160 degrees C (gas mark 3)
  • Measure the butter/spread, almond butter, honey and sugar into a small saucepan, and heat gently until melted
  • Measure the oats, coconut, linseeds and dried apricots into a mixing bowl, and add the spread/honey mixture – mix well


  • Lightly grease a 20cm x 20cm traybake tin
  • Add the entire mixture, and gently press down


  • Place the tin in the pre-heated oven and bake for 35 minutes, until light brown
  • Leave to cool before cutting into approx 16 squares/rectangles and removing from the tin

20140429_190237 Nutritional information

Makes 16 flapjacks – each serving provides: 165 kcal 8.5 grams sugar, 5 grams fat and 3 grams protein (per 100g: 13g fat/100g and 21g sugar/100g)

The post Apricot Coconut & linseed flapjacks appeared first on Expert Dietitian.


Annemarie Aburrow

Annemarie graduated from the University of Southampton in 2003 with a first class honours in Physiology with Nutrition. She went on to study a Postgraduate Diploma in Dietetics at Cardiff Metropolitan University, leading to registration as a Dietitian. Between 2005 and 2013, Annemarie worked for the NHS in a wide variety of clinical and community roles. More recently, she has specialised in health promotion and prescribing support. She has particular experience in obesity management (both adults and children), diabetes, nutrition for the under 5s and nutritional supplement prescribing. In 2013, Annemarie left the NHS to set up her private practice 'Expert Dietitian'. She now works as a freelance Dietitian, offering private consultations in Hampshire, telephone and Skype appointments, corporate nutrition consultancy and bespoke training. She has a growing portfolio of project work, including working with her local council to provide nutrition training and expertise to Early Years settings, article writing, work with schools and running training/workshops. Annemarie is a member of the British Dietetic Association (BDA) and is registered with the Health and Care Professions Council (HCPC).

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