Delightful Chocolate Orange Flapjacks

Since having a weaning baby (and then more recently since giving up sugar for Lent like an absolute crazy person), I’ve really got into a bit of sugar-free baking. It’s cake without the guilt! Here is one of my most recent creations, a zesty little flapjack that uses a whole orange and fibre-rich oats. My daughter loves these for snack time when we’re out and about.

Chocolate Orange Flapjack


  • 180g oats

  • 50g unsalted butter

  • 1 orange

  • 2 medium eggs

  • 2 heaped teaspoons of cocoa/carob powder (It’s sweeter and less intense in flavour than cocoa and doesn’t have the caffeine, so good for smaller ones.)

  • 40g raisins (or if making for older children as a treat, chocolate chips)

  • Optional for extra iron: 1 heaped teaspoon of chia seeds


Pre-heat the oven to 180° (fan)/200° (conventional).

Cut the orange into 8 pieces, remove the pips and add to a microwave-safe bowl with the butter. Microwave for 30 seconds.

Add the cocoa/carob powder.

Blend the orange and butter together with a stick-blender or in a food processor until there are no lumps. Watch out for spray! The mixture will appear curdled but don’t worry.

Stir this blended mixture then add the oats and chia seeds (if using).

On top of this, break the two eggs.

Using a wooden spoon or spatula, stir the mixture together. Add the raisins (or choc chips) and stir again until the mixture is firm but a little wet.

Press down into a lined brownie baking tin.

Bake for 20 minutes.

Leave to cool and cut into pieces. Enjoy!


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