Updated: Feb 1, 2019
What are you in need of this weekend?
Whether it's a chilled one with sofa, movies, books and family or socialising and celebrations, make sure you find time for these amazing flapjacks!
I love making these on the weekend ready for the week ahead - they make the perfect snack mid afternoon or a light breakfast if you're on the go.
These flapjacks are sweetened using coconut, rice malt syrup, pumpkin puree and dried fruits - so are not 100% sugar free ( eat in moderation). No refined sugar is needed to make these which makes them a better choice for us diabetics too.
First things first - you will need a square baking tin (20cm square), baking paper and a largish mixing bowl.
300g mixed almonds, cashews, pecans, walnuts, pumpkin seeds, (sultanans/goji berries optional) - all above roughly chopped
200g rolled oats
1-2 cups coconut flakes (depending how much you like coconut)
6 tablespoons coconut oil
2 tablespoons of rice malt syrup
250ml pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon allspice
1 teaspoon ginger
1 teaspoon ground cloves
1/2 teaspoon ground cloves
5 tablespoons chia seeds
1. Preheat oven to 160°C/325°F/Gas Mark 3. Line baking tin with baking paper and rub coconut oil on the paper - set aside. 2. In a large mixing bowl, combine nuts, oats and coconut flakes.
3. In a saucepan, melt the oil, syrup, pumpkin puree and spices. Add the chia seeds and bring mixture to a gentle oil.
4. Remove from the heat and stir together the nut and oat mixture with the puree mixture and make sure well combined. 5. Spread the mixture into the prepared baking tray and smooth the top. 6. Bake for approximately 30 minutes until golden brown around the edges and the middle is semi set. Check flapjacks after 15 minutes to see if the top is browning too quickly. Cover with baking paper, if required. 7. Remove from oven and cool completely in the tray. Lift from the tray by pulling up on the baking paper. 8. Transfer to a chopping board and cut into desired sized squares. Remove the baking paper. If you really fancy a treat - drizzle over with dark chocolate :)
These flapjacks will keep in an airtight container or wrapped in baking paper then foil for a few days. ENJOY! :D