I love making these and they last me ages! I always have something sweet on hadn’t if I fancy it that won’t aggravate my IBS and will satisfy any cravings.
These flapjacks are filling and good for you as they contain only natural ingredients. So you can enjoy these without feeling guilty and knowing that you are doing something good for your body in terms of providing yourself with real energy from mother nature, and feeding your gut microbiome at the same time!
once made these can be frozen and taken out as and when needed. I freeze mine in bags of three and make them last a week.
| Prep Time | 25 mintues |
| Cook Time | 15 minutes |
| Passive Time | 2 hours |
| Servings |
10 portions
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Ingredients
Topping
- White Chocolate you can use a vegan alternative
Ingredients
Topping
|
|
Instructions
- Mix all of the ingredients together in a large bowl, apart from the white chocolate (or vegan alternative).
- Line a deep flat tray with baking paper. Spoon out the mixture and spread with a soft spatula, ensuring you get a nice even layer. Mark out where you want to cut the bars to make this easier once set.
- Pop this in the oven at 180 for 15 minutes, checking to make sure the edges are not burning.
- Leave to cool in the fridge for at least an hour before adding the topping. Once cooled, score down the lines to cut these into bars. I used a pizza cutter.
- Melt the white chocolate (or vegan alternative) and drizzle over the bars in a diagonal pattern, then transfer them back into the fridge for another hour to set.
- Once your flapjack bars have set you can freeze them or keep them in the fridge up to 7 days. I like to have some in the freezer so that I can grab one when I feel the need.
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