Flapjacks have been one of the biggest baking challenges I have had purely because traditionally we use honey or syrup to hold the oats together. One of my besties asked me is there a sugar free flapjack recipe? I had a look on the web but many ‘sugar free’ flapjack recipes contain maple syrup, honey or agave, which are all forms of sugar my body doesn’t tolerate well at the moment.
Word of the week was ACHIEVE and I was really wondering how I was going to. This recipe is still a work in progress, I can get it to stay together if stored in the fridge but if left out in a warm room too long it will start to become more crumbly! Crumbly deliciousness though….so I’m sharing. I eat these before class as the coconut oil and oats are fuel, the chocolate is full of antioxidants and a stimulant so energises me and the nut butter a great source of protein.
- You will need:
140g coconut oil
240g gluten free oats
1 tsp. vanilla essence
50g 100% chocolate
100g peanut/almond butter
Melt the coconut oil in a bain-marie and when liquid remove from the heat and stir in vanilla and xylitol
Then add the chocolate and allow to melt into the mixture. If you need to you can put the bowl back over the hot water, but make sure the heat is really low so you don’t burn the chocolate.
Fold in the oats until they are completely covered in the mixture
Spoon into a 9 inch round baking tin, or whatever you have available( medium plate size if possible), and press firmly down to compact the oats which will make it hold together better.
Place in a preheated oven and bake at 175 degrees for 20 minutes. NB when you take out it will still feel soft due to all the good fats it contains.
Allow to cool for 10 minutes, then score into slices when firmer and put in the fridge to cool and for storage.
If you are planning on taking for a picnic, keep in a cool bag or throw in the freezer and take out on the day.