Flax Flapjacks with Flax Porridge
Super yummy healthy flapjacks, just like Flax Farm Flaxjacks, Gluten-free with adaptations for vegan, low sugar, sugar-free.
Equipment
- Baking tray 12 x 9 approx. Lined with baking parchment
- mixing bowl
- Spatula
Ingredients
- 470 g Flax Farm Flax/Linseed Porridge
- 280 g Butter
- 70 g Syrup
- 210 g Sugar
- 1 scant teaspoon Water
Instructions
- Gently melt together butter, sugar, syrup and in saucepan or bowl in microwave. Once melted add one scant teaspoon water, mix and pour into Flax Porridge.
Mix well
- Tip into lined baking tray. Gently level with a spatula, try not to press down too hard.
- Bake at 160c for approx. 20 minutes, until the surface is forming a slight skin to the touch and the edges are just starting to take a little colour, do not over cook, when done remove from oven.
- Once cook cut into slices or squares.
- Store in airtight container for 2 weeks or freeze for up to three months,
Notes
Variations try other varieties of Flax Farm Flaxseed Porridge,
Add whole Flaxseeds on the top.
Add any fresh fruit, try raspberries, blueberries, blackcurrants, raisins or finely chopped apple.
Add chocolate chips, chopped nuts or seeds.
Always delicious, always full of flaxseed goodness.
