A great snack at any time of the day, adventurer, writer, chef and healthy foodie Marcus Leach shares his recipe for gluten free and vegan Cherry Pistachio Flapjacks.


  • 275g jumbo oats
  • 100g Medjool dates
  • 100g sour morello cherries
  • 100g pistachio nuts
  • 40g coconut oil
  • 2 bananas

Cooking Times

  • Prep Time : 10mins
  • Cooking Time : 25mins


Start by turning on the oven to 180 degrees, this way it will be at the required temperature once the flapjack mixture has been made.

Place the dates in a pan with a little water and allow to gentle simmer until the dates begin to soften and the water is absorbed. Now add the coconut oil, stir and take off the heat and allow to cool for a few minutes.

Add the oats to a food processor and blitz for around 15 seconds until they are broken up, this will give a more even consistency to your flapjacks. Empty the oats out into a large bowl.

Now add the dates to the food processor with the bananas and blitz until you have a smooth paste.

Roughly chop the pistachios and mix them together with the oats, and cherries in a large mixing bowl before adding in the date and banana mix. Mix thoroughly until the oats are evenly covered with the mixture.

Place the mixture in a non-stick baking tin, spread out evenly and cook for 25 minutes. Remove from the oven and allow to cool before cutting into pieces.

Words & recipe by Marcus Leach