Raspberry & Dark Chocolate Flapjack (vegan gluten free).........

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.....