We’re adding a Christmassy twist to these classic flapjacks- we guarantee these will be a crowdpleaser. See our wonderfully simple recipe below.. and if you do end up making them this weekend tag us! Enjoy these on their own or dunked in our KEBBIO Cacao & Dates Cashew Milk! 

CHRISTMAS FLAPJACK 

Ingredients: 

225 g porridge oats

170 g brown sugar

1/2 tsp baking soda

85 g gluten-free flour

170 g coconut oil 

20 g chopped walnuts 

1/4 tsp cinnamon powder 

1/4 tsp ginger powder 

425 g mincemeat

Optional: dark chocolate (for drizzling on top) 

Instructions:

Preheat oven to 180 degrees C.

Mix the dry ingredients together in a bowl. 

Press half the mixture onto a square tin (our tray was 30 x 17 x 2 cm) 

Spread mincemeat evenly over the pressed mix. 

Spread the remainder of the mix on top of the mincemeat layer. 

Bake at 180 degrees for 30 min. Or until golden brown. 

Take out of oven and leave to cool completely before slicing into bars. 

Optional: while flapjacks left to cool, melt dark chocolate. Once flapjacks cooled, slice them into bars and dip one side into melted dark chocolate. Store in fridge.  

Enjoy!