are were gorge!
They’re soft, sweet, chewy and of course healthy, gluten free and paleo.
I’d never made flapjacks before today so experiencing them fresh and literally straight out of the oven was just too amazing for words.
Apart from the fact that whilst typing this post, I’m still stuffing my face with the remaining second batch I’ve just recently made, these flapjacks really do speak for themselves and taste even better than they look, so without any further ado, here is the recipe for the tastiest flapjacks (paleo or not!) I’ve had in a long time.
(I feel so grown up, what with all this recent baking. Mary Berry, eat your heart out!)
- 2 cups of porridge
- 1/3 cup of honey
- 1/3 cup of muscovado sugar
- 1/3 cup of raisins
- 5 tbsp of coconut oil
- 1/4 cup of nut butter (almond/peanut,etc)
- Pinch of salt
- 150g of dark chocolate (grated for easy melting)
- 1 tbsp of coconut oil
- Melt the coconut oil, sugar and nut butter in a pan over a medium heat. Remove from the heat once melted and add the dry ingredients.
- Stir in well before adding the mixture into a parchment lined baking tray.
- Pat down to flatten the mixture and place in the oven for approximately 15-20 minutes or until the edges of the flapjacks are a golden brown colour.
- Remove from the oven and allow to cool.
- For the chocolate topping, place the dark chocolate and coconut oil in a bowl. Place the bowl over a pan of hot water and melt over a medium heat.
- Pour the chocolate evenly over the flapjacks and allow to cool further until the chocolate has set.
- You can place the flapjacks in the fridge or freezer for faster cooling and setting of the chocolate