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Vegan Coconut And Nettle Flapjack Recipe

nettle picking sunsetLast Friday I had a lovely meeting with Lucie from the Bath Culture House; a fellow nature loving soul! We sat together and discussed something very magical and exciting – a collaboration. She contacted me with the request to take wild and natural photographs of her healthy and natural, raw fermented foods. I can’t even describe how happy and excited I am, as this is the first photography commission for me! On our way home I asked her about collecting nettles, as she was making cordial with them and I really wanted to dry some to use as a tea. Lucie told me that the tops of nettles are the best to use (first 3 or 4 sets of leaves), as they don’t taste bitter. Also it is very important to use the ones that haven’t started to bloom yet, as all the nutrients then go to the flowers. I remember thinking to myself, what if I use some in flapjacks? As crazy as it sounded (even to me), I quickly got hooked on this unusual idea! And here we go, I actually made them! They are probably the best flapjacks I’ve made by far. I absolutely love the idea of having a healthy morning snack, packed with amazing nutrients and beneficial herbs! I wanted to share my joy and wrote a recipe for the vegan, nettle and coconut flapjacks for you, my beautiful souls!Bath City Farm View

Vegan Nettle And Coconut Flapjacks (serves 12)

150g dairy free vegetable oil spread

2 rounded tablespoons of coconut oil

3 tablespoons of golden syrup

75g of brown sugar

50g desiccated coconut

250g porridge oats

12 fresh nettle tops (use only the first 3-4 sets of leaves)

vegan coconut nettle flapjack recipe


Preheat your oven to 180 degrees. Add vegetable spread, coconut oil, golden syrup and sugar into a sauce pan and cook it on a low/medium heat, until everything melts and slowly starts to simmer. Add finely chopped nettle, stir it into the mix and allow it to bubble up for a few minutes. Once it’s done, pour it over the oats and desiccated coconut and mix it evenly. Add the mass to a 23,5cm x 23,5cm baking tray with grease-proof baking paper in it. Bake it for 20 minutes until it is a slightly brown/caramel colour, cut it into 12 smaller pieces and let it cool down. Enjoy!nettle flapjack recipe

coconut nettle flapjack recipe

coconut and nettle flapjack

vegan coconut and nettle flapjack

vegan coconut and nettle flapjack recipe

I really hope you like the recipe and will try it out! I am nomming on one as I write this, mmm.. I would absolutely love to hear your stories of baking and tasting these unusual flapjacks. Or perhaps something interesting happened while you were collecting nettles? You can share your experiences in the comments below. Lots of love, Ursule


My name is Ursule Gaylard, I'm a 25 year old knitwear designer, photographer, blogger and nature lover. In 2010 I left my home in Lithuania and decided to move to a foreign country to try and find myself. I ended up in England, where I graduated in Photography and launched my knitwear business - 'Where Bears Go'. A few years have passed and I realised that there is so much more I wanted to express, and this is how this website was born. Within this personal magical place, all of my creativity, soul and dreams are stored. I live in Bath together with my wizard husband and two cats who just decided to appear in our lives. We all love midnight tea and conversations about metaphysical and strange things and I hope this blog will inspire you to enjoy life to a point where weird is the new normal! Welcome to my Wonderland!