I think I’ve managed to cram in pretty much every almond product going into these flapjacks, well I’m not one to do things by halves! The almond milk helps give a creaminess and the ground almonds mix up the texture a little, to give a flapjack that’s verging a little on the side of cakey. Have a go and let me know what you think.
What’s In It?
- 300g Oats
- 200ml Almond Milk
- 125ml Agave Nectar
- 75g Whole Almonds
- 75g Coconut Oil
- 50g Ground Almonds
- 50g Flaked Almonds
How Do I Make It?
Melt the coconut oil in the microwave for about 30 seconds and then out to one sound to cool ever so slightly.
In a large bowl, mix together the almond milk and 100ml of the agave nectar.
Add the ground almonds and stir, making sure there are no lumps.
Roughly chop the whole almonds and stir this into the mix along with the oats.
Add the melted coconut oil and stir to combine.
The mixture will be quite wet, but don’t worry about that, it’s normal!
Spoon into the holes of an individual flapjack tin, making sure to press down with a palette knife to compact.
Bake in a moderate over for 20 minutes.
Whilst the flapjacks are cooling in the tin, put the flapjacks and remaining agave nectar in a saucepan and heat gently for a couple of minutes.
When the flapjacks are cool, remove from the tin and spoon over the flaked almond syrup.
Have you got a flapjack recipe that you would like to feature in #FlapjackFriday?
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