Cocomond Flapjacks

#Baking #CookingInLockdown #CoconutAlmond #Flapjack



Lets start with a very direct statement.. I am not a baking person! That's correct, I don't like cakes, I don't like the heavy icing either but I love me some 'freshly' baked flapjacks. I remember when I used to live in London, there was a bakery in East London that was renowned for making freshly baked flapjacks! They were irresistibly warm, buttery and ever so delicious. When my parents used to go, I would find any excuse to jump in the car with them just so I can enjoy my ride back home with some. Then came the small cubes that supermarkets began to sell which became an addiction.


OK so fast forward 20 odd years and keeping in line with those nostalgic moments, I decided today to try baking some myself. No word of a lie, I genuinely thought this was going to be one tricky recipe to conquer. Surprisingly I was wrong, in fact it was the quickest and the most easiest one to tackle. I even added a little bit of a twist and created an almond and coconut flapjack (hence why I named it cocomond!)


Get your bowls and oats out and get cracking!



Makes: 16


Ingredients:


For the flapjacks:


320g plain oats – (I used Superfast Oats)

90g Almond spread, melted

90g Butter spread, melted

50g Brown sugar

2 tbsp maple syrup

1/4 tsp salt


For the chocolate layer


160g milk chocolate

4 tbsp almond milk


Topping

Sprinkle coconut flakes


Method:


Preheat your oven to 180*C (160*C fan assisted) / 350*F. Mix together the oats and salt in a bowl.


In a pan, add butter and almond spread, brown sugar and maple syrup and cook over a medium heat until everything is melted together. Pour the mixture into the bowl of oats. Mix to combine.


Press into a loaf or cake tin lined with parchment paper or greaseproof paper and bake for 25 minutes. Leave it to cool down completely.



In a separate heatproof bowl, mix together milk chocolate bar and add in the almond milk.

Melt in the microwave, mixing every few seconds to make sure it doesn’t burn. Pour on top of your flapjack and spread with a spatula. Let the chocolate cool down, then sprinkle coconut flakes before placing them in the fridge. Refrigerate for an hour and then slice these bad boys and enjoy!



To my surprise it was so quick and easy and always remember there are a tonne of variations to the recipe and twists you can add, you can use many substitute ingredients if you don't have the ones I've listed above. Have a go and let me know how you get on. Would love to hear your stories.








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