Super Muesli Toffee Flapjacks

• Crunchy, fruit & nut toffee oat slices.
• These are luxury flapjacks with a delicious toffee-like taste. This recipe uses a ready-mixed muesli as the main base for the flapjacks so it’s packed full of fruits, nuts and seeds. A lot more exciting and flavoursome than just plain oats!
• This is filling sweet snack that will give you an immediate energy boost as well as slow release energy from the oats. The blend of aromatic Vanilla,  Honey and caramel flavour coconut sugar create a winning combination.
• This recipe makes around 14 flapjacks, approximately 9cm by 3-4cm.

100% Pure Organic Coconut Butter 350ml (Tiana)

175g Coconut Butter

Organic Coconut Sugar 1kg (Sussex Wholefoods)

100g Coconut Sugar

Raw Greek Forest Honey 500g (Melissa)

100g Honey

Pure Vanilla Extract 60ml (Nielsen Massey)

1 tsp of Vanilla Extract

Super Muesli 1.5kg, Organic (Infinity Foods)

350g Muesli

Method

1. Preheat the oven to 160 degrees celsius/Fan 150 degrees celsius/Gas Mark 2.
2. Line and oil a deep rectangular baking tray – our tin measured approximately: 30cm x 20cm x 4cm (internal measurements).
3. Put the coconut sugar, honey, coconut butter and vanilla powder into a non-stick saucepan.
4. Melt the mixture over a low heat until the butter has melted and the coconut sugar has mostly melted.
5. Remove from the heat and pour the melted mixture over the muesli and mix thoroughly.
6. The muesli should be fully coated before transferring into the baking tray. Use the back of a spoon to spread the mixture evenly across the tray.
7. Place in the middle of the oven for 35 to 40 minutes. This mixture will look darker than normal flapjacks because of the caramel colour of the coconut sugar.
8. Remove from the oven and let it cool for 15-20 minutes and then cut gently into rectangles or squares. They will have a soft toffee-like consistency. Once cool they will become more crisp.
9. The flapjacks can be eaten straight away or stored in an airtight container for around a week.