Lemon flapjack! Can't go wrong with a bit of flapjack now can you. This ones flavoured and sweetened with lemon, maple and date syrup. Almond butter adds a nice nuttiness and the coconut adds a buttery flavour and interesting texture. It's a good one. Go make it and let me know what you think!
Ingredients - cuts into 16 squares
160g buckwheat flakes
50g ground almonds
50g desiccated coconut
2 lemons, tested and juiced
100g coconut oil
90g almond butter
100g maple syrup
95g date syrup
1 tsp vanilla extract
100g dark chocolate chips - I chopped up a packet of my lemon praline bars
Preheat the oven to 180 degrees and line a square tin with parchment.
Mix the dry set of ingredients together in a bowl.
Pop all the wet ingredients into a pan over a low heat and stir until silky, combined and melted.
Pour the pan contents into the dry mix and mix well.
Stir through the chocolate chips.
Pour the flapjack batter into the lined tin and level with a spoon.
Bake for 15 - 20 minutes or until golden at the edges.
Remove from the oven and leave to cool for 10 minutes before slicing.
Then leave to cool completely before transferring to a wire rack or air tight container - keeps for 5 days or freeze.