Healthy Chocolate Chip & Pumpkin Flapjacks
Serves: 12
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 175ºC/350ºF and lightly grease or line a baking tray tin with baking paper.
  2. In a large bowl mix together your coconut flour, oats, almonds, coconut flakes and chocolate chips. Set aside.
  3. In a small saucepan slowly melt together the remaining ingredients on low heat, stirring until smooth and caramel-like.
  4. Pour onto the bowl with the dry ingredients and mix until combined.
  5. Tip the mixture onto the baking tray and press down until the top is even and compact.
  6. Bake for 30 minutes, remove from oven and let cool for at least 30 minutes before slicing into bars or squares.
Notes
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