Low GI Flapjacks

Low Glycemic Index Flapjack recipe that can be
combined as a dessert with a No/Low Saccharide main,
or for eating prior to sports activities.

• Ingredients
  • 600g Muesli (non-toasted/not crunchy usually has the lowest saccarides, you can also find “high protein” versions in some stores)
  • 240g Butter
  • 200g Chicory Syrup (for a higher saccharide option you can substitute with honey)
  • 100g Brown sugar
  • Pinch of Salt
• Optional topping
  • 400g Greek yogurt
  • 100g Cream cheese
  • 2 tablespoons of Chicory Syrup
  • 1/2 teaspoon Vanilla essence
  • Lemon zest or berries

Instructions:

1. Heat the oven to 170 C / 340 F
2. Line a baking tin with baking paper
3. Gently melt the butter in a saucepan (do not boil)
4. Add in the chicory syrup, brown sugar and salt, stirring until smooth
5. Remove from heat and add the muesli, stirring until fully coated
6. Press the mixture down firmly into the baking tin with the back of a spoon
7. Bake for ~20 mins, until lightly golden but still soft in the centre
8. Remove from the oven and leave to cool to room temperature

Optional topping:

1. Mix the yogurt, cream cheese, chicory syrup, and vanilla together in a bowl
2. Place in the fridge for 30 mins to chill
3. Spread evenly over the cooled flapjack mix
4. Grate or sprinkle lemon zest or berries over the top as desired
5. Return the whole thing to the fridge for at least 1 hour then slice and serve