You get turmeric in everything these days don’t you, so it was only a matter of time before I bunged it in one of my flapjack recipes.
Turmeric has long been used as a natural medicine for conditions such as heartburn, bloating and colds, however in more recent times it is touted for it’s anti-inflammatory properties. This is mainly down to the curcumin (the bit that makes it yellow) within it, as this is the main active ingredient; the magical power if you like.
Unfortunately, you’d need shedloads of the stuff to have any real benefit so I’m afraid I’m unable to tell you that by eating my flapjacks all your ailments will clear up. However, they are proper tasty, they look gorgeously golden perched on a plate, they’re ridiculously quick and easy to make and on top of that they’re vegan and refined sugar free too!
What’s In It?
- 200g Oats
- 80ml Coconut Oil
- 50ml Maple Syrup
- Zest of 1 Lemon
- 1 tsp Turmeric
How Do I Make It?
Simply put all the ingredients apart from the oats into a saucepan and heat until everything has melted together to form a gorgeous, golden coloured syrup. Take the pan off of the heat and stir in the oats. Pour the mixture into an individual brownie tin, cupcake tin or baking tray and cook in a moderate oven for just 15 minutes.
Allow to cool in the tin, remembering to cut the flapjacks if you have baked them as a traybake.
And that’s it!
TOP TIP – To top your turmeric levels up even further, why not have a turmeric latte to go alongside your flapjack.
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
Get in touch!
You can comment and follow us on:
Or leave us a friendly comment below 🙂