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  For the oaty flapjack layers: • 6 tablespoons coconut oil • 3 tablespoons maple syrup • ⅓ cup coconut sugar • 2 cups oat flour • 1 cup rolled oats • 2 scoops PhD Woman Vanilla Exercise Support protein powder • 1 teaspoon cinnamon For the caramel filling: • 6 tablespoons unsweetened chestnut puree • 2 tablespoons tahini • 3 tablespoons date nectar • Sprinkling of cinnamon • 1 teaspoon vanilla extract • Flaked almonds, to decorate Preheat the oven to 180 degrees C and grease and line a 20cm loose-bottomed cake tin with greaseproof paper. First make the flapjack layer: Gently melt the coconut oil and maple syrup in a small pan, then remove from the heat. Stir the oat flour, rolled oats, protein powder, coconut sugar and cinnamon in a bowl. Pour in the coconut oil mixture and stir well until the mixture is quite sticky and comes together. Press half of this into the base of the tin, covering it all evenly. Whisk together the caramel ingredients, then spread this over the base evenly to cover. Now keeping the remaining oat mixture in a flapjack/crumble consistency, scatter over the caramel to cover and gently pack it all in. Bake for about 30-40 minutes in total, until golden on top. Leave to cool in the tin the keep in the fridge for at least 2 hours - don’t skip this bit!! Once chilled, remove from the fridge and gently push up from the tin. Cut into slices and serve!

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