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Peanut Butter and Jelly ‘PBJ’ Flapjacks

Peanut Butter and Jelly PBJ Flapjacks

Peanut Butter and Jelly ‘PBJ’ Flapjacks

Serving Size:
Makes 12-15 bites
Time:
10 mins
Difficulty:
Easy!

Ingredients

  • 75g crunchy peanut butter
  • 50g jumbo oats*
  • 25g unsalted butter**
  • 2 tbsp maple syrup
  • Pinch of salt
  • A few drops vanilla essence
  • Raspberry jam
  • * for gluten free just swap for gluten free oats
    ** for vegan, swap the butter for coconut oil
     

Directions

  1. Preheat the oven to 180C.
  2. Lightly grease a mini jam tart tray with a pastry brush. 
  3. Gently melt the butter in a saucepan. Stir in the peanut butter, then stir in the rest of the ingredients, apart from the jam.
  4. Beat with a wooden spoon until you have a dough-like consistency.
  5. Take a teaspoon of the mixture and press it down into the tart mould. Make a hole with the spoon (or your fingers). Repeat until all the mixture is used up. 
  6. Spoon the raspberry jam into each hole.
  7. Bake for 12-15 minutes until golden brown.
  8. Leave to cool and then transfer to a wire rack to cool completely.  

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