I made a batch of these last Monday and they disappeared within 48 hours. They contain quite a bit of butter, sugar, syrup, salt and dark chocolate, so if you’re going to eat something calorific, then make the ingredients count. I try to use local produce, and where that’s not possible, use the finest and fairest ingredients.
For this recipe I used organic porridge oats, almonds and English butter. Fair Trade brown sugar, organic 55% single-sourced dark chocolate from the Dominican Republic. Sea salt from Essex. And instead of Golden Syrup, I used agave – a natural, low glycemic alternative which doesn’t give you such a sugar high. Not grown in the UK, but organic nonetheless.
By sea salting and roasting the almonds first, you achieve a salted-caramel flavor in these flapjacks but not throughout the entire slice, only when you bite into a rich-salty nut.
Salted almond and dark chocolate flapjacks
250g organic porridge oats
120g unsalted organic English butter
100g soft brown sugar, Fair Trade
150g organic dark chocolate
100ml organic agave syrup
100g organic whole almonds
1 tablespoon of Maldon sea salt
Makes 8 – 10 flapjacks
Preheat oven to 200 degrees C and grease a 8×8-inch square tin or I used a 8×6 inch tin for slightly thicker flapjacks.
1) Take the almonds and rinse in cold water until coated. Then cover in sea salt and ensure the salt coats the nuts. Place on a baking tray and roast in a 200C oven for 10 minutes
2) Melt the butter gently in a saucepan and add the sugar and agave syrup, until the mixture is smooth and the sugar has melted. Remove from heat and stir in the oats until fully coated in the buttery syrup.
3) Using greased, greaseproof paper to line the tin, and press the oat mixture into the tin. Bake for 20 minutes at 200C.
4) Once golden brown on the outside, remove from tin and place the greaseproof paper with flapjacks on a cooling rack. Whilst warm cut into slices
5) Gently heat the dark chocolate in a bain marie until melted. Then, when the flapjacks have cooled, dip half of each slice into the chocolate
6) Place in the fridge to set.