I don’t know about you lot, but I’ve found it a right old shocker this week trying to get back into the swing of things after the two week Easter break. So to help us all out I figured this week’s #FlapjackFriday recipe was in dire need of a MASSIVE caffeine injection! Cue my Coffee and Walnut flapjack recipe – like the Coffee and Walnut cake we all know and love… in flapjack form.
Oh and it only happens to be UK Coffee Week this week as well – honestly it was just meant to be 🙂
(PS – If you want to make this recipe vegan, simply substitute the same quantity of evaporated milk with the plant milk of your choice.)
What’s In It?
- 250g Oats
- 170g tin of Evaporated Milk
- 100g Walnuts
- 75ml Agave Nectar
- 30ml Coconut Oil
- 2 tbsp Instant Coffee
- Chocolate Coffee Beans (to decorate)
How Do I Make It?
Preheat oven to 160ºC.
Mix the instant coffee granules with a small amount of water and stir until dissolved.
Pour this into a saucepan along with the evaporated milk, agave nectar and coconut oil.
Heat gently until the coconut oil has melted and everything has mixed together to make a creamy coffee concoction.
Remove from the heat and stir in the roughly chopped walnut and oats until they are fully coated in the coffee mixture.
Spoon into the holes of a greased individual flapjack tin and bake for 15 minutes.
Leave to cool in the tin, before removing and decorating with the chocolate covered coffee beans.
TOP TIP – These make amazing frothy coffee dunkers – just don’t leave them hanging too long (no one needs floppy flapjacks 😉 )
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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