Chocolate Drizzle Flapjacks (gluten free!). Chocolate Drizzle Flapjack - chewy & delicious! Today I'm sharing with you Chocolate Drizzle Flapjacks! I can't actually remember the first recipe I ever made but if I was a betting person I think it. The flapjacks themselves are gluten free, dairy free and refined sugar free - and you could make them vegan by substituting the honey for maple syrup or some extra Choc Shot. I really like the fact these aren't too sweet - there is just enough sweetness from the flapjack but the slightly more bitter.

These flapjacks are perfect for when you need a sweet chocolatey treat and also double up as a great post-workout protein hit. They are refined sugar free, gluten free & dairy free and can also be made vegan depending on what sweetener you choose to use. When cold, cut the flapjack into bars and place on a sheet of baking parchment. You can have Chocolate Drizzle Flapjacks (gluten free!) using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chocolate Drizzle Flapjacks (gluten free!)

It's 225 g of butter.
It's 85 g of caster sugar.
It's 2 tbsp of golden syrup.
Prepare 340 g of (gluten free) porridge oats.
Prepare 1/4 tsp of salt.
It's of Topping:.
Prepare of Chocolate - your choice of milk, dark or white (Approx 100g).

Using a teaspoon, drizzle the melted chocolate in a zigzag fashion over the flapjacks. Lovely for a lunchbox treat, these flapjacks have plenty of slow-burning carbs to keep you going through the afternoon. This gluten free flapjack recipe for Endometriosis UK's Pink Pants Tea Party has a beautiful swirl of raspberry and white chocolate. Chocolate drizzled apricot almond flapjack — RealFoodSource.

Chocolate Drizzle Flapjacks (gluten free!) instructions

Add the butter, sugar and golden syrup to a saucepan and heat gently until melted..
Meanwhile, add the oats and salt to a mixing bowl..
Add the melted mixture to the oats and stir well until oats are covered..
Line a square baking tin with baking paper. Add the oat mixture and spread evenly. It’s tempting to press it down really hard, but if you do it very gently without much pressure your flapjack will be softer/more gooey!.
Bake in the oven for approx 20 mins at 180c. Remove when golden on the top and leave to cool in the baking tray..
Melt the chocolate and drizzle over. You could also dip the corners if you prefer. Cut into slices and serve. Store in a cake tin and they will last a few days!.

In this recipe the almond paste acts as a binder in conjunction with the apricots and chia. Flapjacks are one particular food which gets a lot of people confused. The addition of the coconut oil helps to sweeten the chocolate A healthy gluten free and vegan flapjack recipe, made using coconut oil and date syrup. These flapjacks are cooked until soft. Vegan, dairy-free, gluten-free, wheat-free This recipe was inspired by the 'Graze' cocoa vanilla flapjacks.