I thought I’d try a challenge this month and have a go at the We Should Cocoa – a chocolate challenge – as so many of my posts recently have included chocolate.
“The idea is to make something with chocolate each month. You can use any sort of chocolate or cocoa substance and use any ingredient that you like. But you must include the special ingredient or ingredients selected by the host. It can be sweet or savoury, simple or complicated; be as creative as you like. You can use anyone’s recipe (acknowledging the source of course) or make up your own.” Chocolate Log Blog and Chocolate Teapot. This months ingredient is mango as set by Shaheen of Allotment2Kitchen.
Anyway I might have taken it a step too far with this mango and chocolate flapjack as only my 1 year old will eat it and he eats anything remotely cake like.
It’s quite healthy and doesn’t have any fat in the flapjack which makes it a bit bouncy to touch but chewy (like flapjack) to eat. It is loosely based on Fat Free Mango Flapjacks…
Mango and Chocolate Flapjack
- 230g Jumbo Oats
- 40g Wheat Germ
- 15g Milled Flaxseed Cocoa and Berries
- 1/2 tsp ground ginger
- 35g Coconut
- 10g Cocoa
- 110g Brown Sugar
- 85g Golden Syrup
- 250g Mango Puree (1 tin of 255g mango slices)
Measure out the oats, wheat germ, flaxseed, ginger, coconut and cocoa and mix well. In another bowl mix the sugar, syrup and mango purée together until all the sugar has dissolved. I used a 255g drained weight tin of mango cheeks and puréed them in the blender. I would have used fresh if I’d have planned this challenge better. Combine the two and mix well to produce a sticky dough like batter. Press into a 8″ square tin and bake at 150’c fan for 30 minutes. To finish melt 100g dark chocolate and pour over the cold flapjack. Allow to set and cut into small squares.
I think this falls in the fail pile, but who knows a few tweaks and it could be as good as a regular flapjack!?
Thanks for reading