If flapjacks sound too boring for you, try these mocca ones – they are so not your ordinary flapjacks! They are yummy and a little chewy, and you’re bound to reach for a second helping (and a third, and a fourth...)
70 g (⅔ stick) butter*
70 g (⅓ cup) xylitol
1 ½ tsp pure vanilla extract
2 tbsp cocoa powder
1 tbsp instant coffee granules
2 tbsp water
160 g (2 cups) gluten-free oats
1. Put the butter, xylitol, vanilla extract, cocoa powder, coffee granules and water into a saucepan. Heat it gently, stirring all the time, until the butter melts and the mixture turns into a sauce.
2. Take the saucepan off the heat. Add the oats and stir the mixture until it has thoroughly combined.
3. Line a 13 cm (5 inch) square container with a double layer of cling film. Press the flapjack mixture into the container with the help of a spoon or spatula. Turn the excess cling film over the flapjack mixture and put a lid on the container. Place the container in a refrigerator overnight.
4. Cut the flapjack block into 8 bars or 16 mini squares.
To avoid dairy, lactose and casein as well as to make the treat vegan, use non-dairy vegetable margarine instead of butter.
Copyright © Tarja Moles. Photograph © Tarja Moles.
If you'd like to use this recipe in your ezine or on your website, you’re welcome to do so as long as you use the complete recipe, including the copyright line, and include the following paragraph in its entirety:
Tarja Moles is the author of No Naughties®: Sweet Treats without Sugar, Wheat, Gluten and Yeast. Visit www.nonaughties.com for free recipes and information on special diets and living with multiple dietary restrictions.
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Makes 8 bars or
16 mini squares