Post By Jo @ Including Cake
I'm taking a short break from coconut milk powder experiments, though I'm sure there'll be plenty of more recipes still to come...love the stuff! Today brings us back to almond paste, my other favourite go-to stand by.
In this recipe the almond paste acts as a binder in conjunction with the apricots and chia. Previously peanut butter was my go-to nut butter, but obviously that imparts a distinctive taste that isn't always appropriate or preferred, here the almond paste allows the flavour of the apricots to do the talking. You could of course use other dried fruits to suit.
I've used buckwheat as I appreciate that many have sensitivities to oats, and also because I love the crunchy texture, but I imagine this recipe would work well with oats- or a mix of the two.
The drizzly chocolate was simply the icing on the cake...so to speak! Oh and white chia makes for a pretty contrast!
Recipe: Chocolate drizzled apricot almond flapjack
Makes approx 12 squares
- ¼ cup almond paste
- ¼ cup chia seeds
- 2/3 cup dried apricots (add stevia/coconut sugar to taste if needed)*
- ½ cup coconut flakes (or flaked almonds)
- 2/3 cup buckwheat or oats (or gluten free oats)
- pinch sea salt
- Melted coconut sugar chocolate
- sprinkle of chia seeds
Blend the dried apricots, almond paste, pinch of sea salt and chia seeds together to form a thick paste. Add the coconut flakes and buckwheat and mix through to coat well.
Spoon the sticky mixture into a lined 8" baking tin and press down well. It should be approximately 15mm thick.
Bake in the oven for 15 minutes until golden and allow to cool fully before slicing into squares. Melt the coconut chocolate and drizzle over to decorate, sprinkle the chia seeds whilst the chocolate is wet.
*Note: I didn’t add any stevia to my mix as I liked the lightly sweetened taste of fruit and chocolate alone, but if you wish for a sweeter flapjack, add a little stevia or coconut sugar to taste.