Natalie

Whilst the standard method for making them can easily be vegan-ized by replacing butter with margarine and using dairy-free chocolate, I wanted to make a bit more of an ‘adult’ version using more natural, refined sugar free ingredients. (I used a mixture of puffed oats and puffed quinoa) * 1/2 cup Agave Syrup (or any other liquid sweetener) Line a 20cm x 20cm baking tin with baking parchment and put aside. For the cake layer, mix the cacao, peanut butter, coconut oil and agave syrup together. For the ganache, mix the cacao, coconut oil, agave and peanut butter together to get a thick paste.

But I decided today (whilst I was meant to be revising but let’s ignore that minor detail..) to make some protein flapjacks as I used to make them quite a bit, and I figured this was a good opportunity to share the recipe. So, without further ado, onto the recipe… Preheat the oven to 180 degrees celsius and line a baking tin with baking parchment. Pour in the soya milk and stir to get a slightly wetter mixture, then spread out in the baking tray evenly. Place in the oven and cook for 15 minutes until lightly browned, then take out and leave to cool before cutting into 12 slices.

However, once cooked properly with a little added sweetness (coconut sugar and agave syrup in this recipe), it can really be transformed and is such a great fruit to cook with. Preheat the oven to 200 degrees celsius and line a 20cm x 20cm baking tin with baking parchment. To make the rhubarb filling, chop the stalks into small chunks and add into a saucepan with the orange juice and chia seeds. Add half the mixture into the baking tin, then spread over the rhubarb filling so the base is covered.

However, with the amount of activity that I do, any way of getting a little extra protein hit is extremely helpful for me and so adding some into whatever I’m baking is an easy way facilitating this, I promise that my next recipe will not include though, as I am still a huge lover of classic baking with all the treats inside! * 75g oats, blended into a flour (or sub for regular flour) * 25g coconut sugar (could sub for more agave syrup or other sugar) Preheat oven to 200 degrees celcius and line a small baking tin with baking parchment. Scoop the mixture into the baking tin and place in the oven for 25 minutes until slightly crusty on top.