Monday, 6 May 2013

Dark chocolate chip & pistachio protein flapjacks

Hello munkies! I hope you are all enjoying your bank holiday weekend?! Beeee is off to South Korea tomorrow & I usually make him a protein filled snack of some sort when he travels - & I thought FLAPJACKS! We tend to find that when we fly we reeeeally want something.. how shall I put it, not so 'clean' in our bellies? So I thought what better than grass fed butter with chocolate chips & pistachios to take the edge off that craving.. these are hands down THE best flapjacks I've ever made, they're moist, & are so simple to make. Here's how it munkied down:


(I made 6 fair sized bars)

1 cup gluten free oats
1&1/2 (45g) scoops of vanilla whey (or any other flavour)
1/4 cup grass fed butter or ghee
1/3 cup Koko milk
1/3 cup 70%+ dark chocolate chips
1/3 cup pistachios kernels


1. Add the oats, whey & pistachios to a bowl & mix.
2. Next add the Koko milk & mix.
3. After the mixture is roughly combined, add the butter & mix.
4. Pour in the dark chocolate chips & mix.
5. Spoon the flapjack mixture on to a baking paper lined baking tray or a silicone tray.
6. Flatten the mixture.

7. Transfer to the freezer for 10 mins.
8. Preheat oven gas mark 6.
9. Bake for 6 minutes.

10. Set aside to cool.
11. When completely cooled, cut up & store in the fridge overnight.

Enjoy munkies! :)

No comments:

Post a Comment