Spelt & Raspberry Nutty Flapjacks With White Chocolate
Toffee-like, crunchy spelt bars made with red berries, coconut sugar, cashews and homemade white chocolate. These tasty treats are dairy-free and low GI in comparison to many honey-rich, sugar-laden flapjacks/oat bars available in supermarkets.
Spelt bars are fun to make and taste fabulous! Great for kids and adults alike – they’re sweet but not sickly. They taste great with a drizzle of white chocolate, but they’re just as tasty on their own. Give them a go!
260g spelt flakes
160g coconut sugar
160g coconut butter
70g goji berries
50g sunflower seeds
50g cashews, crushed
2 tbsp agave syrup
2 tsp lucuma powder
1 tsp vanilla extract
15g freeze-dried raspberries
1) Melt the coconut sugar, coconut butter and syrup in a pan on low/medium heat. The sugar takes longer to melt than the butter so keep stirring regularly – you want a smooth toffee sauce. Don’t let it burn. When it begins to gently bubble, remove from the heat and set aside.
2) In a mixing bowl, add the grains, seeds, goji berries and nuts. Pour in the sugary mix using a spatula to scrape out all the contents of the pan. Give the whole thing a good stir.
3) Drop your mix onto your lined tray and spread out. The bars should be about an inch think. Pop in the oven and bake for about 15/20 minutes. Then set aside to cool. (Any goji berry on the top will darken. This is normal).
4) To make the white chocolate, melt the cocoa butter in a baine Marie (a bowl suspended in a pan of boiling water). Squeeze in some agave and whisk. Add the lucuma, vanilla and cashew meal.
5) Slice the spelt into bars and drizzle on the white chocolate. To finish, decorate with crushed freeze dried raspberries. Chill in the fridge to set the chocolate.
White chocolate recipe courtesy of Galia at Chock Chick.