It’s about taking a walk on the wild side with the ingredients we use something and although I’ve been a bit of a stranger to the blog lately I certainly ahaven’t been in the kitchen. There’s simply a fine balance between living a fast paced life and journaling it in the process. So I give you something a little different to mark a change in the trend of recipes. The title is fairly self-explanatory,the flavour is something a little different. Crunchy on the outside and chewing in the middle, each flapjack has a sense of decadence which comes without the price of total unhealthiness. It’s a recipe for the mums with little time but who want to invest in whipping up a treat for the soul. A treat for on the go. Enjoy my friends…and hello again.
300g Oat-bran rolled Oates
4 tablespoons of maple syrup
2 teaspoons of cocoa powder
2 tablespoons of vegan butter – olive oil and sunflower spreads are great
100g light brown sugar
- Preheat and oven to about 180 degrees Celsius. Line a 10×6″ baking tray with baking parchment.
- Place the dairy free spread, maple syrup and sugar into a saucepan on a low heat. Allow to melt slowly before adding the rolled oats and stir well using a wooden spoon.
- Remove from heat when well combined and stir in the chocolate-chips. Pour the mix into the prepared baking tray, flattening with the back of a spoon. Place into the oven for 10-15minutes until golden brown.
- Remove from the oven and cut into twelve even squares. Allow to cool before serving.