Lemon pepper is a brilliant flavour combination but I get you’ve never tried it in a flapjack. It’s amazing, especially topped with a delicious lemon chocolate. This recipe came about when the guys at Good4U Nutrition got in touch and asked me to try out their new range of seeds for snacking. I’m always up for a new challenge when it comes to baking sweet treats so this was a perfect opportunity for me to put my pinny on and head to the kitchen. I’d never seen their amazing range of seed mixes and the lemon pepper ones stood out the most and had the best flavour. I knew straight away they would be brilliant for flapjacks. I love breakfast flapjacks and this is a fabulous variation of them.
When I first started baking them, The Boy came through and asked what that weird smell was. Fair play to him, it did smell a bit odd but when it came to licking the bowl, I insisted he tried some. It was positively delicious. A brilliant combination of lemony goodness combined with a black pepper tone which wasn’t too spicy or hot but perfectly complimented by the sweetness of golden syrup and a yummy lemon taste. I knew straight away I needed to top it with the lemon 70% dark bar from Green & Blacks which was in the July Degustabox. It would be a fabulous addition to the flapjacks once they cooled. I was so right!
The end result was a wonderfully healthy tasting, naughty looking flapjack treat that had the best of both worlds. The intense chocolate hit with amazing undertones of fresh lemon and a little heat and a nice after taste of black pepper. This is one of my favourite breakfast creations ever and who would have thought something so delicious would actually be so good for you?
- 100g oats
- 100g Good4U lemon & pepper roasted seeds, apricot kernels and quinoa
- 75g golden syrup
- 50g butter
- 100g Green & Blacks Lemons 70%dark
- melt the butter & golden syrup in a non stick pan
- remove from the heat
- stir in the oats and lemon pepper mix
- pour into a 1lb loaf tin
- bake in a pre heated oven at Gas Mark 4 for 45 minutes
- leave to cool
- melt the chocolate over a Bain marie
- pour over the top of the flapjack
- leave until the chocolate sets
- slice thickly