top of page

Chocolate Syrup Flapjacks

Writer's picture: Jo AndersonJo Anderson

Recipe provided by Mandy Robbins



This recipe can be easily adapted to make it allergen-free: just use gluten-free oats, and dairy free margarine and chocolate. You can switch things up by trying maple or rice syrup in place of golden syrup, and adding your choice of chopped dried fruits, nuts and seeds from The Green Gram!


Prep Time: 20 minutes

Cook Tme: 15 minutes

Serves: 8 slices


Ingredients

For the flapjacks

  • 110g butter or margarine

  • 25g sugar

  • 2 tbsps golden syrup, warmed

  • 225g rolled oats

  • 1/2 tsp salt

  • 25g pumpkin seeds

  • 25g chocolate chips


For the topping

  • 110g chocolate chips

  • 1 tsp coconut oil

  • handful of cocoa nibs


Method

  • Heat the oven to 180C, GM4, and line a baking tin measuring approx. 8 x 10 inches

  • Beat the butter/margarine and sugar together until creamy, then stir in the warmed syrup

  • Mix well, then work in the rolled oats, pumpkin seeds, chocolate chips and salt– this will take some time but work until the mixture holds together

  • Press the mixture into the baking tin and bake for approx. 12-15 minutes until browned

  • For the topping, melt the chocolate chips and coconut oil together

  • Spread over the warm flapjack and sprinkle with the cocoa nibs

  • When cooled a little, cut into bars, then allow to cool completely before removing from the tin

  • Store in an airtight container




22 views0 comments

Recent Posts

See All

Commenti


  • Facebook
  • Instagram
supported by hcc positive large.jpg
bottom of page