Special Diet

Cocoa, Orange and Pecan Flapjacks

cook 30 mins
Tags: Gluten free
Ingredients
  • oil, for greasing
  • 100 g (3½ oz) coconut oil
  • 90 g (3¼ oz) blackstrap molasses
  • 20 g (¾ oz) dark muscovado sugar
  • 25 g (1 oz) agave syrup
  • 250 g (8 oz) rolled oats
  • 50 g (2 oz) pecan nuts, roughly chopped
  • 50 g (2 oz) cocoa nibs
  • finely grated rind of 1 orange
Directions
  • Grease an 18 cm (7 inch) square tin.
  • In a large saucepan melt together the coconut oil, molasses, sugar and agave syrup, until the sugar has dissolved.
  • Stir in the remaining ingredients and mix well.
  • Pour into the prepared tin and level the top.
  • Bake in a preheated oven, 180˚C (350˚F), Gas Mark 4, for 18–20 minutes, then remove from the oven and cut into 12 squares. Leave to cool in the tin.
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