They look good right???! Yeah! Good news too....
- They're un-refined sugar free
- They're butter free
- They're Gluten free - use Flanigan's
- They're soy free, and obviously vegan!
- They're inexpensive to make
- They take minutes to prepare
The recipe uses coconut oil and agave/ maple syrup in replacement of the butter and sugar which is great news for your body since coconut oil is full of crazy-goodness deliciousness which will nourish your body with so many essential fats. The agave/maple syrup has a low GI count which is so much better for your body since it doesn't have a sugar peak that you get with processed refined sugars.
- 175g coconut oil
- 4 tablespoons maple syrup
- 150g raw unrefined sugar
- 250g medium porridge oats
- Pinch of sea salt
- 50g of pecan nuts or any nuts/seeds you wish to use
Preheat the oven to 180°C/Gas mark 4. Put the coconut oil, maple / agave syrup and sugar in a large saucepan. Heat softly, stirring often, until the coconut oil has just melted and the sugar is still grainy.
Remove from the heat and pour in the porridge oats, salt and nuts , if using. Mix together until evenly combined. Pop mix onto a prepared baking tray, spread evenly and firm down well with a fork.
For a soft and chewy flapjack, bake for about 20 minutes until a golden colour. Give it a bit longer if you prefer a crispy, well-cooked flapjack.
Run a knife round the edge to release the flapjack, leave for 5 minutes, then mark into bars or squares. Be sure to leave in the tin until 100% cold as they break up easily.
Storing :The flapjacks should keep in an airtight box for up to 10 days