Peanut butter and jam is a favourite of mine - it's sweet
and creamy, and the vegan gluten free staple of many! Having managed to get
myself a jar of Homemade by Erica Jayne raspberry & almond jam (buy it here) it felt wrong
to merely slap it on some toast (although that would have been delicious!) So I decided it was only right to pay homage
to all that goodness by combining all those flavours into my favourite sweet
treat. Flapjack. Easy to make, loved by vegans and none vegans alike with a
sprinkle of chocolate to add to the all-round fabulousness of this cheeky treat,
it makes it an essential with your morning coffee.....
Raspberry and dark chocolate flapjack (makes
12 squares)
225g gluten free oats
110g gluten free
flour
75g brown sugar
1/4 teaspoon
baking powder
1/4 teaspoon salt
50g softened
coconut oil
50g peanut butter
5 tablespoons
raspberry jam
110g vegan
chocolate chips
How To -
·
Preheat the oven to 200 degrees and line an
8×8-inch baking pan with parchment paper.
·
In a large bowl, mix together the oats,
flour, sugar, baking powder, and salt.
·
In a microwavable bowl place the coconut oil
and the peanut butter. Gently heat in the microwave on low until the mixture
starts to melt. Pour into the dry mix and stir in until the dough just comes
together. The dough should not be crumbly and should stick together.
·
Gently press 2/3 of this mixture into the
bottom of the baking pan.
·
Bake for 10-13 minutes, or until the edges
just start to brown.
·
Carefully take the bake out and cover with
the jam. Sprinkle on the chocolate chips.
·
Sprinkle the remaining oat mixture over the
chocolate chips.
·
Bake for another 22-25 minutes or until the
top has lightly browned and the filling is bubbly.
·
Cool and refrigerate for two hours before
cutting. Serve with a big scoop of almond icecream. Enjoy!
 |
| Treat time...... |
 |
| Perfect for sharing..... |
No comments:
Post a Comment