FreeFrom Fairy Vicki has concocted a delightful alternative to traditional flapjacks, perfect for those who may be sensitive to oats. These are rich and chocolatey, and very delicious! They use coconut oil and coconut syrup, as well as coconut flakes for extra coconutty deliciousness! Free from gluten, dairy, egg, soya, and refined sugar, as well as vegan, they will definitely go down a treat with anyone who tries them!
What you’ll need:
- 200g mixed nuts
- 115g ripe banana, chopped
- 55g melted Coconut Oil
- 1 tablespoon raw cacao
- 1 tablespoon Coconut Syrup (to taste – so more if you fancy it!)
- 50g buckwheat groats
- 20g Desiccated Coconut
- As an alternative to the above, you could use Coconut Flakes
- 115g ripe banana, chopped
- 55g melted Coconut Oil
- 1 tablespoon raw cacao
- 1 tablespoon Coconut Syrup (to taste – so more if you fancy it!)
- 50g buckwheat groats
- 20g Desiccated Coconut
- As an alternative to the above, you could use Coconut Flakes
Let’s get started!
1. Place the nuts into a food processor and blend until coarse. You can continue until it reaches a fine consistency, too – all depends on the texture you’re personally after!
2. Add the banana, cacao, coconut syrup, and coconut oil, and blend until combined.
3. Transfer your mixture into a clean bowl.
4. Finally, stir your coconut flakes and buckwheat groats into the mixture.
5. Press into a greased measuring tin approximately 25 cm x 15 cm, and bake in a pre-heated oven at 200C (392F) for approximately 20 minutes, or until golden.
6. Share and enjoy!
See more recipes here!