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Florojack Recipe > Living at No. 87 > Blog 5

Fay Dashper-Hughes energy bar recipe falpjack recipe florentine recipe florojack recipe No. 87 blog recipe tropical fruit bar recipe

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About a 2 minute read

This recipe was developed as an energy bar for when Matthew goes walking up mountains and I go to yarn shows.  

It was also developed because I don’t like flapjacks, but I do love florentines.  Florojacks have the basics of a flapjack but they actually taste nice!  You don’t have to stick to the types of fruits or nuts I have given.  Go wild and use your own favourites, but just stick to the same ratios so that the florojacks stick together.

If you are making them for everyday eating, you may want to omit/reduce the ingredients with a * beside them.   

Please don’t be tempted to cut a corner and cut these into chunks too early.  Follow my instructions at the end.


  • 175g butter 
  • 150g soft brown sugar (if you want an even richer florojack, use a dark brown sugar instead)  
  •  75g honey (runny or set)  
  •  *1 tsp salt  
  •  250g oats (jumbo/milled oats don’t work that well, try a partially rolled oat)  

Option 1 – my standard Florojack 

  • *25g chia seeds  
  •  *25g maca powder or banana powder 
  • 200g mixed peel (or 150g mixed peel and 50g glace ginger) 
  • 125g glace cherries  
  •  150g nuts and dried fruits (I often use 75g flaked almonds and 75g sultanas)   

Option 2 – Tropical Florojack 

  • *25g chia seeds 
  • *25g maca powder or banana powder 
  • 200g dried pineapple and papaya chunks 
  • 125g glace cherries 
  • 150g nuts and dried fruits (I used 75g pecan nuts, 25g flaked almonds and 50g sultanas)


  1.  Weigh out all the ingredients into three dishes.  Place butter, sugar, honey and salt into a pot, oats in a separate bowl and all other Option 1 or 2 ingredients into another bowl. 
  2. Line a high-sided baking tray with baking paper.  Something like a 20cm x 27cm or 20cm x 20cm tray will do well. 
  3. Set the oven (fan oven temp) to 160C. 
  4. Place the pot on the hob and heat on a medium heat until all the ingredients have melted and come together, turn to a low heat. 
  5.  Add the mixed fruit/nut bowl ingredients to the pan and stir thoroughly to coat. 
  6. Add the oats and stir to coat. 
  7. Place the mix into the baking tray, press down and smooth with the back of a wooden spoon or spatula. 
  8. Place in the oven for 25-30 minutes. 
  9. Take out of the oven and leave to cool.  When fully cooled, place in the fridge for 1 hour to fully set.  Don’t cut them into chunks until the have been in the fridge or you will just get a crumbly mess.  I cut them into chunks that give two big bites – you really don’t need more than that.  Usually about 30 chunks in one baking tray.


These freeze well.  I tend to make two batches, cut them up, freeze them.  By the time we need a mountain/yarn show energy boost, they have fully defrosted.  Matthew generally eats two of them if he is out on the hill for a full day.   


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