These are really simple to make, as they use a very basic flapjack recipe that is tarted up with a couple of tablespoons of cacao powder. And if truth be told the real stars of the show are the dark chocolate puffed quinoa. They’re not the easiest things in the world to find; I picked mine up from my local health food shop, so you should be able to track them down, and there are also a couple of places that sell them online. Alternatively, you could have a go at buying plain puffed quinoa, which is a lot more readily available, and coating the grains in a mixture of coconut oil and cacao powder.
What’s In It?
- 400g Porridge Oats
- 250ml Honey
- 200g Unsalted Butter
- 2 tbsp Cacao Powder
- 75g Dark Chocolate Covered Puffed Quinoa
- 6 tbsp Coconut Jam with Sea Salt (or homemade Nutella)
How Do I Make It?
Put the butter, honey and cacao powder in a saucepan and heat over a medium hob. Once everything has melted and you have a chocolatey syrup, remove from the heat and stir in the porridge oats.
Pour into a greased rectangular baking tin, making sure to spread the mixture out to the edges and that the surface is even and compacted.
Bake in a moderate oven for approximately 20-25 minutes or until the top is golden brown.
Whilst still in the tin, cut into approximately 12 squares, then leave to cool completely before turning out onto a rack.
Once cool spread a thin layer of the coconut jam (or homemade Nutella if you prefer), then scatter on as much puffed quinoa as you like.
TOP TIP – To make these flapjacks vegan, simply replace the butter with coconut oil and the honey with maple syrup or agave nectar.
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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