Molasses and Apricot Buckwheat and Quinoa Flapjack

RatingDifficultyBeginner

Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 minsDietTags, ,

This flapjack is made using buckwheat and quinoa flakes as an alternative to oats. This makes them grain free. They are deliciously caramel in flavour, even more so because of the unsulphured apricots.

 350 g Combined buckwheat flakes and quinoa flakes
 200 g Butter or coconut oil
 60 g Coconut sugar
 100 g Blackstrap molasses
 140 g Chopped unsulphured apricots

1

Heat the oven to 180 degrees centigrade (fan-assisted oven)

2

Melt the butter/oil, molasses and sugar in a saucepan over a low heat

3

Stir in chopped apricots and flakes

4

Spread this mixture evenly into a brownie tin ( I use a 12 hole brownie tin with dividers)

5

Bake for 15 minutes

6

Allow to cool in the tin then remove and enjoy!

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