Coconut Oil Milk Chocolate Flapjacks

Did you know that in Turkey a lot of people don’t bake or cook anything in an oven?

Neither did I until we got to Istanbul this week. We’ve been looking for an apartment to rent while we’re here and in addition to most of them only having kitchens the size of a small wardrobe, many of them also don’t have an oven.

No oven. I couldn’t even contemplate not being able to bake anything. How do people live without cookies and cakes in their lives? Not to mention pies, quiches and breads. In fact, I can’t even talk about it anymore, it’s making me too anxious.

I’m not sure whether the lack of oven is due to cost, size or efficiency, but it makes me very sad indeed. It looks like there’ll be a lot of stovetop cooking and no-bake bars in my future. And don’t even get me started on the utensils…

It’s funny how my travel style has changed. When we first set off on our big trip over eighteen months ago, we stayed in hostels with no kitchens and ate out for almost every meal. After the novelty of that wore off, I realised how much I missed cooking and baking in a kitchen of my own and so since we have mostly stayed in apartments or have housesat for people (many of whom have had awesome kitchens), thus enabling me to continue my love of cooking.

Having a kitchen, no matter what country you are in, gives you so much flexibility and allows you to eat much healthier than you would if you ate street food or fast food for every meal. Not to mention that it saves you a LOT of money.

One dish I’m definitely going to be lamenting the loss of this month is these coconut oil milk chocolate flapjacks. I can’t make these scrummy treats without an oven and damn, I’m missing that delicious Belgian chocolate smeared over the top. It’s enough to send a girl insane.

It’s only been in the last few months that I have discovered coconut oil, its merits and its versatility. It adds a deliciously creamy and exotic texture and flavour to baked goods and you can even buy a non-scented organic version to use for everyday cooking. I now love to use it in place of butter, which is what I did with these milk chocolate flapjacks.

These aren’t like my healthy flapjacks in that they are filled with sugar and syrup, but it’s worth the splurge. Trust me. Nothing compares to a full fat flapjack.

I just remind myself of all the health benefits of oats to make me feel better when I’m eating them. I suggest you do the same.

Coconut Oil Milk Chocolate Flapjacks

Recipe by Julia

Servings

9

servings

Prep time

15

minutes

Cooking time

40

minutes

Ingredients

• 3/4 cup (175g) coconut oil

• 3/4 cup (175g) golden syrup (corn syrup or honey may be substituted)

• 3/4 cup (175g) brown sugar

• 1 1/2 cups (350g) rolled oats

• 3.5 oz (100g) milk chocolate

Directions

• Preheat the oven to 150C (300F). Line a 8×8 square pan with baking paper and grease.
• Melt the coconut oil in a large saucepan over a medium heat (unless it is already a liquid consistency, in which case simply pour into the pan). Add the golden syrup and sugar to the coconut oil and heat gently until the sugar has dissolved.
• Remove the pan from the heat and stir in the oats.
• Pour into the baking tin and pat down into all of the corners for a smooth surface.
• Bake for around 40 minutes. If the flapjack is browning too quickly, simply cover the top with a sheet of baking paper and continue to bake until the flapjack is firm but not hard.
• Remove from the oven and allow to cool.
• Break the milk chocolate into chunks and melt in a bowl over a shallow pan of simmering water (do not let the bowl touch the water). Once fully melted, drizzle the chocolate over the top of the flapjack or smooth to cover the entire top. Leave to cool and harden, then cut into squares and eat.