Seeing as it’s St Patrick’s Day tomorrow I thought I’d rack my brains and come up with something Irish themed for this week’s #FlapjackFriday recipe. And yes I could have gone down the green route (matcha, spinach, kiwi, avocado…really!?!) but hey that seemed too obvious, and this girl does not DO obvious!
So naturally, what’s the one thing that’s left (other than potatoes, Baileys, stew and colcannon – sorry if you’re from Ireland, I’m just havin’ craic with ya 😉 ) Guinness of course!
Guinness contains the same antioxidants as those found in red wine and chocolate (the good stuff basically), so I’ve combined it with raw cacao powder and white chocolate to create my own flapjack version of a pint of the good stuff.
What’s In It?
- 300g Oats
- 150ml Guinness
- 150g White Chocolate
- 100ml Honey
- 100g Unsalted Butter
- 1 tbsp Cacao Powder
- 1tsp Charcoal Powder
How Do I Make It?
Melt the butter in a saucepan with the honey and Guinness.
Remove from the hob and stir in the cacao and charcoal powder until well combined.
Mix in the oats until they are completely coated in the black liquid.
Spoon into 6 holes of a greased loose-bottomed muffin tin making sure to push the mixture down with either a spoon or your fingers to ensure the surface is flat.
Bake at 160ºC for 20 minutes and then remove from the oven and leave to cool in the tin.
While the flapjacks are cooling, melt the white chocolate in a bowl over a saucepan of boiling water.
Pour the white chocolate over the flapjacks while they are still in the tin, making sure it reaches out to the edges and that it’s thick enough to hide the black underneath.
Put the tin in the fridge for about 10 minutes to set the chocolate.
Serve ice cold in a glass.
☘ HAPPY ST. PATRICK’S DAY ☘
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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