I am yet to find someone who doesn’t enjoy a crispy, yet soft and crumbly, sticky flapjack! This ones a pimped up version of the old one. Warm spiced with autumnal tones of orange and cinnamon. The pistachios add a nice crunch and contrast of colour. The chocolate (if you use it) adds little melted bits of joy, bitter yet sweet and dark yet indulgent.
150g buckwheat flakes/oats
50g ground almonds
50g chopped pistachios
2 tbsp ground cinnamon
0. tsp ground cardamom
100g coconut oil
95g almond butter/pecan butter
140g maple syrup
60g date syrup
3 tsp orange extract
1 bag of Leitchy Creates chocolate orange buttons, roughly chopped
Preheat the oven to 180 degrees.
Line a 20cm by 20cm tin with parchment.
Mix together the dry ingredients in a bowl.
Weigh all the wet ingredients into a non stick pan, place over a low heat and stir until melted and fully combined.
Pour the pan contents into the dry ingredients and mix well.
Fold in the chopped chocolate orange buttons if using.
Once everything is all mixed together and theres no dry lumps, pour the batter into the lined tin.
Once level and flat, pop in the oven for 20 - 25 minutes, until golden at the edges.
Remove from the oven and cut in 16 squares.
Leave to cool before removing from the tin.
Once cool and hardened, remove from the tin and place each piece on a wire rack to cool completely.
Keep in an airtight box.