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<blockquote data-quote="Goonergal" data-source="post: 2142830" data-attributes="member: 368709"><p>[USER=140305]@neverforever[/USER] here’s the recipe, with thanks to [USER=193971]@ianpspurs[/USER] for the original recipe, [USER=455169]@shelley262[/USER] for experimenting and adapting </p><p></p><p>Can be used to make plain flapjacks or chocolate flapjacks, with or without caramel</p><p></p><p>Ingredients </p><p></p><p>Dry mix:</p><p>200g ground flaxseed (or 150g flaxseed, 20g inulin, 30g psyllium husk)</p><p>90g chopped nuts (I use a mixture of almonds, macadamias and brazils)</p><p></p><p>For caramel:</p><p></p><p>150g salted butter</p><p>60g monkfruit sweetener (or 60g erythritol and 50g inulin, or a commercial low carb caramel)</p><p></p><p>For chocolate bars:</p><p></p><p>150g high percentage cocoa chocolate (85% or higher)</p><p></p><p>For finishing touch:</p><p></p><p>100ml double cream</p><p></p><p>Method</p><p></p><p>1. Have dry ingredients ready in large mixing bowl</p><p></p><p>2. If making caramel - melt the butter in a pan then add the monkfruit sweetener and dissolve (or if using the inulin/erythritol combo, dissolve inulin followed by the erythritol. It will crystallise if you don't keep stirring. You'll need to keep heat low until sweetener dissolves. Then raise temp slightly and lightly bubble while stirring until the mix turns a light caramel colour. NB don’t over cook - it will be difficult to work with and may make flapjack/bars too chewy, you're aiming for flavour it doesn't need to be thickened.</p><p></p><p>3. If using commercial caramel sauce -melt the butter in a pan and take off heat and cool and then add enough of the sauce to the butter to give flavour and sweetness to personal taste.</p><p></p><p>4. Mix the caramel sauce into dry mixture until it is combined</p><p></p><p>5. Divide mix into 10 and press into moulds (I use a silicone mould with 12 slots) - put in fridge to cool and set.</p><p></p><p>6. If making chocolate high fibre bars - once caramel and dry mix combined leave to one side to cool a bit. Meanwhile melt the dark chocolate and then mix into the flapjack mixture.</p><p></p><p>7. Finally add the double cream and mix well.</p><p></p><p> Then divide into moulds and put in fridge to cool and set.</p><p></p><p>Or, I guess you could just melt a load of high % cocoa dark chocolate and pour it over nuts of your choice for a satisfying snack!</p></blockquote><p></p>
[QUOTE="Goonergal, post: 2142830, member: 368709"] [USER=140305]@neverforever[/USER] here’s the recipe, with thanks to [USER=193971]@ianpspurs[/USER] for the original recipe, [USER=455169]@shelley262[/USER] for experimenting and adapting Can be used to make plain flapjacks or chocolate flapjacks, with or without caramel Ingredients Dry mix: 200g ground flaxseed (or 150g flaxseed, 20g inulin, 30g psyllium husk) 90g chopped nuts (I use a mixture of almonds, macadamias and brazils) For caramel: 150g salted butter 60g monkfruit sweetener (or 60g erythritol and 50g inulin, or a commercial low carb caramel) For chocolate bars: 150g high percentage cocoa chocolate (85% or higher) For finishing touch: 100ml double cream Method 1. Have dry ingredients ready in large mixing bowl 2. If making caramel - melt the butter in a pan then add the monkfruit sweetener and dissolve (or if using the inulin/erythritol combo, dissolve inulin followed by the erythritol. It will crystallise if you don't keep stirring. You'll need to keep heat low until sweetener dissolves. Then raise temp slightly and lightly bubble while stirring until the mix turns a light caramel colour. NB don’t over cook - it will be difficult to work with and may make flapjack/bars too chewy, you're aiming for flavour it doesn't need to be thickened. 3. If using commercial caramel sauce -melt the butter in a pan and take off heat and cool and then add enough of the sauce to the butter to give flavour and sweetness to personal taste. 4. Mix the caramel sauce into dry mixture until it is combined 5. Divide mix into 10 and press into moulds (I use a silicone mould with 12 slots) - put in fridge to cool and set. 6. If making chocolate high fibre bars - once caramel and dry mix combined leave to one side to cool a bit. Meanwhile melt the dark chocolate and then mix into the flapjack mixture. 7. Finally add the double cream and mix well. Then divide into moulds and put in fridge to cool and set. Or, I guess you could just melt a load of high % cocoa dark chocolate and pour it over nuts of your choice for a satisfying snack! [/QUOTE]
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