Every now and again I like to get a little experimental and try out some of the lovely food products that get sent to me. I recently reviewed some carob bars for my Health and Wellness Christmas Gift Guide and I was so impressed with them I knew I just had to get them involved in my flapjack world!
The beauty of these bars is that they taste and look like chocolate, but they’re refined sugar free, caffeine free, gluten free, soya free and suitable for vegetarians – that’s a lot of free from.
And the beetroot powder? Well, one look at the colour and I was sold. It’s perfect for giving the flapjack bites that hint of red velvet, but more than anything else beetroot is absolutely jam packed with goodness, containing potassium, Vitamin B6, Vitamin C and Folic Acid. Which basically means you can eat these guilt free treats to your hearts content 🙂
What’s In It?
- 400g Porridge Oats
- 200ml Coconut Oil
- 200ml Maple Syrup
- 100g Carob Bar
- 1 tbsp Cacao Powder
- 1 tbsp Beetroot Powder
How Do I Make It?
Start by melting the coconut oil together in a saucepan with the maple syrup. Remove from the heat and stir in the cacao and beetroot powder, making sure there are no lumps. Add the porridge oats and stir until well coated.
Spoon into the cups of a mini muffin tray and bake in a moderate oven for 15 minutes.
Allow to cool and then carefully remove from the tin. Once they have completely cool place on a baking sheet and pop in the oven for 15 minutes – this just helps them keep their shape and they won’t go all floppy when you add the melted carob in a bit.
Break the carob bar into a bowl and place over a saucepan of boiling water, making sure the base of the bowl doesn’t come into contact with the bowl. Stir until it has melted and then spoon onto the top of the flapjack bites. You’ll need to do this bit super fast as carob goes back to a solid state way quicker than chocolate!
TOP TIP – If you’re super speedy try dunking these bites all the way into the carob and give them a good old soaking!
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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