Spelt Banoffee Flapjacks with Dark Chocolate
Gooey and yummy Spelt Banoffee Flapjacks with Dark Chocolate are healthier than your average flapjacks as made with spelt flakes!
Servings 8
Ingredients
- 75 g Butter lightly salted
- 75 g Light Brown Muscovado sugar
- 1 Small ripe banana (about 120g in skin), mashed
- 125 g Spelt porridge flakes or porridge oats
- 50 g Dark chocolate
Instructions
- Preheat oven to 180⁰C.
- Grease and line a 17.5cm/7” round shallow cake tin.
- Melt the butter and sugar in a saucepan over low heat until melted.
- Stir in the mashed banana.
- Add the spelt porridge flakes and mix in thoroughly.
- Tip the mixture into the cake tin and pat down and even surface with the back of a spoon.
- Bake in the centre of the oven for 20 minutes or until firm to the touch and golden.
- Whilst still warm mark into 8 sections and allow to cool in tin.
- Once cool remove from tin and place on a wire rack.
- Meanwhile melt the 50g of dark chocolate over a bowl of barely simmering water.
- Pour chocolate over the middle of the cooled flapjack and spread in a circular motion with the back of a spoon.
- Allow to cool before cutting up and serving.