Some recommended items from our kitchen for making our flapjacks…
- Small baking tray ideal for all our flapjack recipes. (I use 2 of these).
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Cheese grater with varying graters, we use the small grater for our flapjacks so the carrot is nice and fine.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
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Chocolate Orange Flapjacks
- 45g Jordan’s no sugar muesli – HexB or 7.5 syns
- 2 teaspoons sweetener
- 1 teaspoon orange extract
- Small finely grated carrot (Optional, it helps bulk the mixture plus adds speed)
- 1 small egg
- Zest of 1 orange
- 1 tablespoon Sweet Freedom Choc Pot Spread – 2 syns (You can use normal chocolate spread too just syn accordingly).
- Preheat oven to 180°C and line a baking tray with grease-proof paper.
- Mix together the orange extract, sweetener, orange zest, carrot and muesli in a bowl.
- Whisk the egg and gradually add the egg to the muesli mixture a little at a time mixing as you go. You only need enough to bind the mixture together.
- Line a baking tray with baking paper and spoon half the mixture into the tray packing it down nice and tight.
- Spoon the choc spread over the top, leaving a little gap from the edges to prevent too much leakage.
- Spoon the remaining muesli mixture over the top and pack down tight.
- Bake in the oven for 15-20 minutes until golden.
- Can enjoy hot, warm or cold. All are as equally as nice.
I served mine with light ice cream, orange slices and some sprinkles.
