Wildberries & Flapjacks = a gooey, tangy mess!SOMEBODY tell me that this doesn't make you drool! I had been itching to make some chia jam, as it was all over instagram, and was also craving the taste of buttery flapjacks. Thus both the celiac-friendly Peanut Butter Flapjack and wildberry chia jam were created! These delicious snack bars are full of every single vital amino acid (thank you, quinoa flakes!), fiber AND crunchy peanut butter. The coconut oil gives them a buttery and flakey consistency, and cooked quinoa flakes are soft, chewy and cinnamon(y) like oatmeal.
Peanut Butter Flapjacksingredients:
method:
Wildberry Chia Jamingredients
method 1. Heat a small saucepan over medium heat. Pour in the frozen berries and continuously for around three minutes. 2. Mash the berries, as they have become softer. Keep stirring continuously for another few minutes. 3. After the berries have been on the stove for 5 minutes, add in the maple syrup and chia. Stir for two more minutes until thoroughly combined. 4. Pour jam into a bowl, cover and refrigerate for at least one hour before putting it in a jar. Store in refrigerator and enjoy on bars, nut butter toasts, pancakes, or by the spoonful!
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