Salted Caramel Flapjacks

A while back I made some Caramel Pancakes using a recipe sent to me from a collaboration between the TV chef Gizzi Erskine and The Groovy Food Company and I loved the caramel sauce so much I just knew I needed to get it into one of my #FlapjackFriday recipes.

The beauty of these is that even though they’re small they are packed with an intense, sweet, caramel flavour, but without the use of refined sugar. Add to that the fact they’re vegan, they use a source of healthy fat and they are freakin’ amazing and I think you’ll agree that they really do deserve their place in the #FlapjackFriday hall of fame.

What’s In It?

  • 200g Oats
  • 100g Coconut Oil
  • 75g Coconut Sugar
  • 1/4 tsp Pink Himalayan Crystal Salt
  • 1 Quantity Caramel Sauce

How Do I Make It?

Melt the coconut sugar and oil in a saucepan. It’s a good idea to keep stirring it as it can burn at the bottom of the pan very easily.

Remove from the heat and stir in the salt and oats.

Add the caramel sauce, keeping back a small amount to drizzle over the tops when they’re cooked, and mix well.

Spoon into the holes of a greased mini muffin tin and bake in a moderate oven for 15 minutes.

Leave to cool in the tin before removing and then either drizzle, dunk or drown in the left over caramel sauce.


Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?

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