My Zero Waste Kitchen

Add a fruity twist to your flapjacks with overripe berries , citrus peel , or even leftover pulp from your juicer.

Serves 12–16

100g (3½oz) coconut oil

150g (5½oz) honey or rice syrup

150g (5½oz) nut or seed butter

200g (7oz) rolled oats

100g (3½oz) flaked almonds

50g (1¾oz) ground almonds

1 tbsp ground cinnamon

100g (3½oz) mixed dried fruit, such as dates, raisins, figs, or goji berries, chopped

200g (7oz) mixed seeds, such as pumpkin, sunflower, chia, sesame, or hemp

first make the base

1 Preheat the oven to 180ºC (350°F/Gas 4) and line a 30 x 20cm (12 x 8in) baking tray with baking parchment.

2 Gently heat the oil, honey, and nut or seed butter in a pan until combined.

3 Mix all the other ingredients in a large bowl.

4 Pour the honey mixture over the oats and stir until thoroughly combined.

5 Turn the flapjack mixture into the baking tray and level out, pressing down firmly with the back of a spoon. Bake for 25–30 minutes until golden brown.

6 Leave the flapjack in the tray on a wire rack to cool completely before slicing.

7 Store in an airtight container in the fridge for up to 1 week, or freeze for up to 1 month.

now zero-waste it!

overripe berries

Heat 150g (5½oz) berries , such as blueberries or raspberries , and 1 tbsp water in a saucepan over a medium heat for about 5 minutes, until soft. Mash with a fork, then add the oil, honey, and nut or seed butter.

satsuma, tangerine, or mandarin peel

Add the finely chopped peel of a piece of citrus fruit (about 2 tbsp) at step 2.

leftover juicing pulp

There are endless flavour possibilities from whatever you used in your juice! Add 150g (5½oz) juicing pulp to the honey mixture at step 1, combine, then continue as per the recipe.