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Chocolate-Drizzled Flapjack by Indy Power
If you've got the time to make your own flapjacks, then this recipe is difficult to beat!
Serves 16|Takes 45 mins
INGREDIENTS:
250g of Flahavan’s Gluten Free Pure Irish Oats
110g of coconut sugar
75ml of maple syrup
1 teaspoon of vanilla essence
75ml of melted coconut oil
50g of dark chocolate
METHOD:
Preheat the oven to 180 degrees Celsius
Add 70g of Flahavan’s Gluten Free Pure Irish Oats to your food processor or blender and blend on high until you have a fine oat flour.
In a large bowl, combine the oats, oat flour and a pinch of sea salt and mix well.
Add the maple syrup, coconut sugar, vanilla and a tablespoon of water to a small saucepan on medium heat. Whisk it often, keeping it on the heat until the sugar is completely dissolved and you have a smooth, glossy mixture.
While mixing, gradually pour the sugar mixture into the oats. Then pour in the melted coconut oil and mix well.
Press the mixture very firmly into a lined 8×8 inch baking tin. Make sure it’s very tightly packed in.
Bake for about 30 minutes, until golden all over. Leave to cool on a wire rack for about 20 minutes, then slice them.
Once sliced, melt the chocolate. Drizzle the chocolate over the bars.
