1/2cupdark chocolate chips(more needed for drizzle, if desired)
If you haven't done so already, chop up about 2 cups' worth of raw pumpkin into chunks and steam until very soft, then allow to cool to room temperature and mash until smooth.
Preheat oven to 160 C and line a square baking tray (about 20-22cm square is perfect) with baking paper.
Combine the rolled oats, flaxseed, peanut flour, baking powder, spices and salt in a large mixing bowl.
Add the mashed pumpkin, coconut oil and maple syrup to the dry ingredients and stir everything until well combined; it will be very thick. Then, fold through the chocolate chips.
Allow the mixture to sit for 10-15 minutes to allow the oats and flaxseed to soak up some of the moisture.
Transfer the mixture to your lined baking tin and flatten out smoothly, pressing the mixture firmly in to the tray using the back of a spoon or your fingers.
Bake for approximately 40-45 minutes, until the edges of the flapjacks are starting to turn dark golden brown and crispy. They will still feel a bit soft in the centre, but will harden some more on cooling.
Allow the flapjacks to cool completely and then slice into pieces with a sharp knife. If you like, melt a little extra dark chocolate and drizzle over the top (pop in the fridge afterwards to set). Store these in the fridge for up to a week (you can also freeze them).
*you can also use rice malt syrup, coconut syrup, honey etc. in this recipe. Keep in mind rice malt syrup is a little less sweet so will yield a different taste, but it will reduce the fructose content if that’s a concern for you. If you use honey, keep in mind they won’t be vegan anymore!
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