01 Jun Chocolate Sorghum Flapjack Stack
Ingredients
- 100g sorghum flour
- 1 Tbsp cacao
- 2 tsp baking powder
- 1 pinch salt
- 1 tsp coconut sugar/maple
- 1 Tbsp flaxseed egg / psyllium husk
- 1 ⅓ cup oat milk
Method
- Sift all dry ingredients into a bowl
- Mix the flax-egg with water and then add to the oat milk and maple
- Mix into the dry ingredients using a sieve
- In a non stick pan add some coconut oil and turn onto a medium heat
- Dollop in the mixture cooking for 3 minutes or until bubbles form on the surface.
- Flip, repeat.
Serve with a salted caramel sauce
- 4 dates, soaked
- 1 tsp tahini
- ⅓ cup cashews, soaked
- ⅓ cup coconut milk
- Pinch of malden salt
- Blend until smooth
Kate Perkins
Posted at 11:02h, 25 JuneI made this and really liked them! However I think the recipe is misleadingly typed – it seems to call for 1 & 1/3 cups of milk, which is waaayyy too much liquid. Perhaps it’s supposed to just be a 1/3 cup?
Patri
Posted at 00:05h, 19 JulyHi, we made them here today, with almond milk defo more than 1/3 cup. But 2 tsp of baking powder seemed excessive, the flapjacks had chemically, bitter taste… I’d say 1/2 tsp baking powder would be just enough. Thanks for the great idea, tho, and your hard work, keep it coming guys!