Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, coconut flapjacks. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Stir in the oats, cherries and coconut but make sure it is all stirred in thoroughly. How to make flapjack: The recipe starts by melting the vegan butter, sugar and golden syrup on the hob and then adding the oats, vanilla and coconut. Combine the remaining oat mix with the coconut flakes and tip on top of the cherries, making sure a few poke out.
Coconut Flapjacks is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Coconut Flapjacks is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have coconut flapjacks using 6 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Flapjacks:
- Make ready 200 g Butter
- Take 200 g demerara (brown crystal) sugar
- Get 2 tbsp golden (light corn) syrup
- Get 275 g porridge oats
- Take 100 g desiccated (shredded) coconut
- Prepare 75 g glace (candied) cherries,chopped
Stir in the rest of the ingredients until evenly combined. For a variation on these coconut raspberry flapjacks why not try using the same amount of frozen blueberries, strawberries or blackberries. Gluten-Free: Assure that your oats are certified gluten-free. Vegan: Use maple syrup rather than honey.
Steps to make Coconut Flapjacks:
- Lightly grease a 30 × 23cm/12 × 9 inch baking tray (cookie sheet).
- Heat the butter,demerara (brown crystal) sugar and golden (light corn) syrup in a large saucepan until just melted.
- Stir in the oats,desiccated (shredded) coconut and glace' (candied) cherries and mix until evenly combined.
- Spread the mixture on to the baking tray (cookie sheet) and press down with the back of a palette knife (spatula) to make a smooth surface.
- Bake in a preheated oven,170oC/325oF/Gas Mark 3,for about 30 minutes.
- Remove from the oven and leave to cool on the baking tray (cookie sheet) for 10 minutes.
- Cut the mixture into squares using a sharp knife.
- Carefully transfer the flapjacks to a wire rack and leave to cool completely.
A few ingredient notes: » Coconut Flapjacks with Chopped Cranberries, Dates & Apricots. The Coconut Oil replaces butter and the Coconut Nectar replaces golden syrup, or honey. Coconut oil is a great substitute for butter in cooking, if you want to remove. These Coconut and Chocolate Flapjacks are a perfect mid-morning snack. There is chocolate inside the flapjacks as well as drizzled on top, for an extra chocolatey treat.
So that’s going to wrap this up for this exceptional food coconut flapjacks recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
