If, like us, you ended up with a glut of leftover pumpkin after Halloween last week, then we have just the recipe for you.
These pumpkin pie inspired flapjacks have a slightly different texture to that which we come to expect from a flapjack, but if you can get your head around the fact that they are slightly squidgy and less crunchy then we’ll sure you’ll absolutely love them.
The pumpkin gives a delicious creaminess and works really well when combined with coconut milk and mixed spice and when this little lot are simmering away in your kitchen, scenting your whole home, it’s virtually impossible not to start dreaming of Christmas!
What’s In It?
- 400ml Coconut Milk
- Flesh of 1 Medium Pumpkin
- 1 tsp ground Mixed Spice
- 2 tbsp Honey
- 300g Porridge Oats
- 50g Desiccated Coconut
- 50g Pumpkin Seeds
How do I Make It?
Scoop out the innards of the pumpkin and discard the seeds and any of the stringy fibres. If you want to dry out and roast the seeds to use in the recipe then put them to one side – we have cheated and used bought ones on this occasion!
Chop the pumpkin into roughly 1 inch chunks and then put into a heavy bottomed saucepan with the coconut milk, ground mixed spice and honey. Bring to the boil and then simmer until the pumpkin softens – the smell is literally to die for!
Remove the pumpkin from the heat and mash either with a fork or a potato masher.
Stir in the oats, coconut and pumpkin seeds then pour into a greased backing tray and cook in a moderate oven for approximately 25 minutes.
Score squares into the flapjacks with a sharp knife and allow to cool fully in the tin, before rescoring and then lifting each flapjack out onto a cooling rack.
Enjoy with a warm mug of turmeric milk or a cinnamon infused hot chocolate.
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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