flapjacks paleo

This is a very easy to make and tasty flapjack low carb, sugar free and dairy free, topped with a sugar free ganache and roasted flaked almonds. trust me you will not be disappointed.

PREPARATION & COOKING TIME: 45 min

INGREDIENTS for 15 pieces:

for the flapjack:

75gr ground almonds

45gr coconut flour

20gr xylitol

1 small banana, smashed into puree

50gr coconut oil

30gr organic sunflower oil

2 tablespoons flaxseeds ground

for the ganache:

60gr no sugar chocolate

70gr coconut oil

20gr flaked toasted almonds

• preheat oven at 350F/ 175C
• line a small baking tray 20cm square, with baking paper
• place the banana puree, coconut oil and sunflower oil in a bowl and blitz with the mini piper
• then add the xylitol, coconut flour and ground almond, mix well and place on the baking tray
• bake in oven for 30-35 mins, then allow to cool
• prepare the ganache by melting in a small pot the coconut oil and no sugar chocolate
• pour over the cooled down flapjack and place in fridge to cool down
• once almost solid, place the flaked almonds on top
• cut into 15 pieces and serve

NUTRITIONAL VALUE PER PORTION
energy kcal	133.0
fat	13.7
of which saturated	8.0
carbohydrates	5.0
of which sugars	1.7
fibre	3.4
protein	2.1
salt	0.0