Makes: about 12 bars
Keeps: 1 week at room temperature in an airtight tin
Freeze: 3 months
Per serving: 220 cals, 25 g carbs

A brilliant on-the-go breakfast or lunch box pick-me-up, these flapjack style bars are packed with fibre that helps to balance the natural sugars in the honey. We like to use a mixture of chopped apricots, sultanas, goji berries, hazelnuts, sunflower and pumpkin seeds.


225 g (8 oz) rolled oats
3 tbsp each plain and wholemeal flour
1 tsp ground cinnamon
pinch ground nutmeg
60 g (2 oz) dried fruit
30 g (1 oz) roughly chopped nuts
1 tbsp mixed seeds
120 g (4 oz/½ cup) thin honey
1 large egg
120 ml (4 fl oz) melted coconut oil

Preheat the oven to 180°C/Gas 4. Lightly oil a 20 cm x 20 cm (8” × 8”) baking tin and line with baking paper, cutting a small square out of each corner so the paper fits neatly into the tin.

Mix the dry ingredients with a pinch of salt in a large mixing bowl. Measure the oil in a jug then add your honey to make up to 240 ml (8 fl oz/1 cup). Add the egg to the jug, whisk with a fork, then pour onto the dry ingredients and mix well.

Transfer the mixture to the tin and spread out into an even layer with the back of a spoon or your hand. Bake for 20-25 minutes or until golden, then transfer the tin to a cooling rack. Leave for 5 minutes, then turn out onto a board and cut into bars.

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The recipes are extracted from Judi’s new book, To Life! Healthy Jewish Food which is available to BUY NOW from YouCaxton Publications.

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