2 weeks worth of flapjacks

by josh

Mix the dry ingredient together in a large mixing bowl

Add the wet ingredient to a separate mixing bowl:

Add the Peanut butter

Add the almond milk & stir until lumps are gone

Add the chocolate chips to a microwavable measuring cut

Put in the microwave and melt chocolate - be careful not to overheat and burn it

Add the melted chocolate to the almond milk & peanut butter and stir quickly before the chocolate starts to cool. Continue stirring until the chocolate is completely mixed into the liquid

Add the vanilla extract & stir

Taste the wet mixture

Depending on the sweetness of your chocolate, add extra agave nectar and sweeten to taste

Use a spatular to add all the wet mix into the dry mix

If your mixing bowl is too small, split it into 2 separate bowls to more easily combine the wet & dry mix together

Mix thoroughly until the dry mix is completely coated by the wet mix

Line a baking pan with greaseproof paper

Empty the combined mix into the baking pan

Use a spatular to thoroughly press the flapjack mix into the shape of the baking pan until it is densely compacted & evenly distributed.

Refrigerate for 30 minutes or until firm

Remove from fridge & make sure it is firm

Remove the slab from the baking pan and use a knife to mark out an even number of fingers

Cut the slab into fingers

Add the flapjack fingers to freezer bag

Store your flapjacks in the freezer and pull them out to defrost as needed