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
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