@VioletViolet here it is - there was a lot of experimentation with it on this thread a few days ago, the recipe below is the ‘perfected’ one:
Low Carb High Fibre Flapjacks or Chocolate Bars
The flapjacks/bars are made in a mould – the amounts below works for a
10 space mini loaf silicone mould (each mould 7cms by 4cms)
Carb content for Flapjacks is mainly the ground flaxseed, which with other dry ingredients totals 5g for all 10 bars = 0.5g per flapjack
Carb content for Chocolate Bars depends on the chocolate used so for example 85% choc is on average 22g per 100g and so would add 33g to total making mix 38g for all 10 bars = 3.8g of carb per chocolate bar. This could be reduced by using a 100% chocolate - but check nutrition on the bar of choice.
Ingredients
For Flapjacks/ Basic mix for chocolate bars
● Dry mix - 20g of Psyllium husk, 150g of ground flaxseed and 30g Of inulin mixed in large mixing bowl
● For caramel - 120g of butter, 50g of Inulin and 120g of erythritol OR skip this process, it can be hard to get it right - and use a sweetened zero carb caramel syrup and the 120g butter.
For chocolate bars (optional)
● 150g of 85% cocoa, or higher, dark chocolate Method
1. Have dry ingredients ready in large mixing bowl
2. If making caramel - melt the butter in a pan then add the inulin and
dissolve 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 loaf tins - 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. Then divide into moulds and put in fridge to cool and set.