Here’s Louis‘ Flapjack recipe, photos will follow. In English, of course. I hope you continue to have a nice Easter vacation, the sun is a dream. So that you don’t forget English completely, the recipe is in English. You don’t need yeast either :-):

The key to making these bars is to maintain a ratio of liquid to dry (oats, wheat germ, almond flour or whatever you choose. When you mix it all together, the mass consistency should be very similar to a firm ‚meatball‘ texture. The second key is to allow the bars to cool completely and rather quickly – I place them in the fridge shortly after baking.


  • 300 g margarine
  • 300 g Demerara sugar
  • 10 tbs – 200g of syrup
  • 200g Almond or peanut butter
  • 600 g rolled oats
  • Spices (as many as you can find): 2Tbsp Ground Ginger, 1 Tbsp Ground Cardamon, 2Tsbp Ground cinnamon, 1 teaspoon of nutmeg, 2 teaspoons Vanilla extract or Almond.
  • Dried fruit: 1/4 cup crystalised ginger, 1/4 cup mixed peel, 3 cups dried fruit (raisins, dates, cranberries)
  • Seeds / nuts: 1 cup seeds (pumpkin, sunflower, pine, sesame), 2 Tbsp flax seeds, 1 cup of almond meal, whole wheat for buckwheat flour, 1 cup of coarsely chopped dry roasted nuts (hazelnuts work well)


  1. Pre-heat oven to 190 C.
  2. Melt the margarine, sugar and syrup in a pot over a low heat.
  3. Once melted, remove from heat and add nut butter.
  4. Rest for 5 minutes to cool then add vanilla extract.
  5. Mix all of the dry ingredients (oats, nuts, seeds etc) then add and combine to the wet mix.
  6. Stir thoroughly (you might want to use your hands for this). You are looking for a meatball like consistency – it should be sticky and moist, not too dry.
  7. Line pan with non-stick baking / parchment paper.
  8. Place mix in pan, push down with the back of a spoon to compact.
  9. Make a topping mixture of sugar, cinnamon, cardamon and ginger (1/2 cup sugar, 1 / 4tsp each of other spices) and sprinkle evenly over top of mixture.
  10. Cook for 15 minutes, then rotate and cook for a further 15 minutes (approx. 30 minutes total, but check! You don’t want it to be too dark around the edges)
  11. Remove and allow to cool at room temperature for 30 minutes.
  12. Place in freezer overnight before cutting into squares.
  13. Consume, can store the remaining slices in the freezer.