The Wild Reset Chunky Flapjack
12 big slices
You'll need:
A 9x13 inch (approx 23x33cm) tray
Line with baking paper
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Ingredients
Dry:
• 350g oats
• 100g ground almonds
• 50g mixed seeds (pumpkin + sunflower ideal)
• 50g chopped walnuts
• Pinch sea salt
Wet:
• 200g vegan block - I used Flora plant (or you could use unsalted butter)
• 120g golden syrup
• 80g soft brown sugar
• 120g peanut butter (I used Pip&Nut)
• 1 tsp vanilla extract
Topping:
• 100g dark chocolate chips)
Method
1. Preheat oven to 170°C (fan 160).
2. Melt butter, golden syrup, sugar and peanut butter gently in a saucepan until smooth. Don’t boil.
3. Stir in vanilla + salt.
4. Mix oats, almonds, seeds + nuts in a big bowl.
5. Pour wet mixture over dry and mix really well.
6. Press FIRMLY into tray. Like… properly compact it so it holds as chunky slices.
7. Bake 22–25 minutes:
• 22 mins = softer centre
• 25 mins = firmer slice
(It should be golden at edges but still slightly soft in middle - we went 25 minutes.)
7. Remove from oven and immediately press chocolate chips on top.
8. Cool completely in tin before cutting (minimum 2 hours).