Healthy Chocolate Chip & Pumpkin Flapjacks
- 260g (2½ cups) oats
- 100g (1 cup) almonds flakes
- 80g (1/2 cup) dark chocolate chips
- 30g (1/4 cup) coconut flour
- ¼ cup coconut oil
- 4 tablespoons maple syrup
- 4 tablespoons almond butter
- 195g (3/4 cup) pumpkin puree
- 4 tablespoons almond milk or water
- 1 teaspoon vanilla extract or powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cardamom
- Preheat oven to 175ºC/350ºF and lightly grease or line a baking tray tin with baking paper.
- In a large bowl mix together your coconut flour, oats, almonds, coconut flakes and chocolate chips. Set aside.
- In a small saucepan slowly melt together the remaining ingredients on low heat, stirring until smooth and caramel-like.
- Pour onto the bowl with the dry ingredients and mix until combined.
- Tip the mixture onto the baking tray and press down until the top is even and compact.
- Bake for 30 minutes, remove from oven and let cool for at least 30 minutes before slicing into bars or squares.
Store in the fridge or freezer. I like to individually wrap mine if I freeze them so I can easily grab one when I’m on the go.
NUT FREE - use tahini or sunflower seed butter instead of almond butter, and use pumpkin or sunflower seeds instead of flaked almonds.
PUMPKIN - I will roast a whole pumpkin and puree it myself. You can always buy canned pumpkin (not pumpkin pie filling) if it’s easier for you.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/chocolate-chip-pumpkin-healthy-flapjacks
3.5.3208