Now who doesn’t love a flapjack?! There’s just something so comforting in both the crunchiness of the nuts (yes, there is no flapjack without nutty pieces) and chewiness of the oats! And I don’t understand why anyone would go for the store-bought ones as they’re so simple to make and have far less nasties and unnecessary sugar. Plus, they’re cheaper so WI-NNING! I love them with coffee or a glass of cold almond milk – YUM!!
I used almond butter and pecans for this recipe but feel free to use any nut butter and chopped nuts! I highly recommend peanut butter if you’re swapping 🙂 Walnuts work great too! Another great thing about this recipe is that you can make granola out of it too! Just make a crumble instead of mixing and pressing all the ingredients and bake it on a flat baking tin.
Recipe (yields about 12 flapjacks)
- 300g oats (I use jumbo rolled organic ones from Waitrose)
- 5 big tbsp smooth almond butter
- Vanilla pod, seeds scrapped (or 1/2 tsp vanilla paste)
- 6 tbsp maple syrup
- 1 handful chopped pecans
- 1 handful chopped almonds
- 3 big tbsp coconut butter
- 3 tbsp coconut sugar and water for the glaze
Melt almond butter and coconut butter in a saucepan. Mix all the ingredients, apart from the coconut sugar and water in one bowl and add the almond and coconut butter mix. Line a medium size baking pan with parchment paper and put in the flapjack mixture. Make sure to press it down well. Bake at 180º for 20 minutes or until golden edges appear. In the meantime, bring the coconut sugar and water to a boil. Once the flapjacks are done, take them straight out of the oven and pour over the glaze. Let it cool for at least an hour before cutting so the glaze sits properly. Voila!