SPC-Flakes Flapjacks
Ingredients
- 200 g SPC-Flakes
- 1 tsp cinnamon
- A pinch of salt
- 175 g peanut butter
- 70 g honey
- 25 g coconut oil
- 1 pinch of vanilla powder
- ½ dl milk or a plant-based alternative
- 100 g dark or milk chocolate
Contains approx. 13 g of SPC-Flakes per serving · 16 pieces
Instructions
Preheat the oven to 150ºC.
Mix the oats, cinnamon, vanilla powder and salt in a bowl. Gently melt the peanut butter, honey and coconut oil in a saucepan while stirring. Pour the liquid ingredients into the oat mixture and stir until well combined. Press the mixture evenly into an ovenproof dish (approx. 20x20 cm). Bake for 10–12 minutes and let cool. Melt the chocolate over a water bath and spread it over the slab. Refrigerate until the chocolate has set. Cut into 16 even pieces.