Cherry Bakewell Flapjacks

There are many foods we love in the LK office, but two things we really enjoy are flapjacks (as we’re sure you’ve realised if you’ve had a flick through the recipes on the blog), and another is cherry bakewell tarts. So we had the brilliant idea of combining the two and voila, a great new creation was born! These squares have a delicious almond flapjack base which is topped with a tart and chunky cherry jam. The jam is then topped with a crumbly and sweet almond topping that is baked until crisp. These flapjacks are perfect to keep in a container ready for when you need a pick me up during the day!

Like the look of these Cherry Bakewell Flapjacks? Why not try our Bakewell Tart or our Peanut Butter & Raspberry Flapjacks

Don’t forget to tag me in your amazing pictures #LiviasKitchen


Cherry jam

  • 2 cups cherries (we used frozen ones)
  • 20g coconut sugar (2 tbsp)

Flapjack base

  • 50g melted coconut oil (¼ cup)
  • 80ml maple syrup (1/3 cup)
  • 105g ground almonds (1 cup)
  • 140g porridge oats (1 ½ cups)
  • A pinch of salt

Almond topping

  • 3 tbsp melted coconut oil
  • 60ml maple syrup (1/4 cup)
  • 160g ground almonds (1 ½ cups)
40 minutes
25 minutes
15 minutes
  • Makes 12 squares.

  • Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.

  • Start making your jam by bringing the cherries to a boil in a pan on a medium heat. When the cherries start breaking down mash them with the back of a fork and leave to boil for 10 minutes.

  • While the jam is boiling start making the flapjack base by mixing all of the ingredients in a bowl until they’re incorporated. Line a tin (24.5 cm x 17 cm) and press down the base flapjack layer until you have a smooth surface.

  • When the jam has boiled for 10 minutes add the coconut sugar and leave it boil for another 10 minutes until it’s thickened.

  • Meanwhile make the almond topping by mixing all of the ingredients together in a bow. Once this is done leave it to the side until your jam’s ready.

  • When the jam has thickened take it off of the heat and spread it on top of the flapjack base.

  • Crumble the almond topping on top of the jam and bake for 15 minutes.

  • Once baked, leave it to cool slightly and then cut into squares. Enjoy straight away or store in an airtight container for up to 3 days.

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