Take it slow on Sunday morning and whip up these wholewheat dark chocolate, orange and coconut flapjacks for a decadent brekkie.

MAKES 8 // COOKING TIME 1 hour 20 min

INGREDIENTS
For the roasted oranges
3 oranges, peeled and sliced
1 tsp cinnamon
2 tsp brown sugar
For the chocolate sauce
1 cup boiling water
½ cup cocoa powder
¼ cup dark chocolate, chopped
1 tsp honey
For the coconut flapjacks
1¼ cups nutty wheat flour
¼ cup cocoa powder
2 tsp baking powder
¼ tsp salt
⅓ cup desiccated coconut
½ banana, chopped
1 cup milk
1 tbsp coconut oil, melted
2 tbsp honey
2 eggs
1 tsp vanilla essence

METHOD
For the roasted oranges
1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. Sprinkle the oranges with cinnamon and sugar and roast for 20 minutes until sticky and caramelised.
For the chocolate sauce
1. Make the chocolate sauce in a pot over medium heat. Stir the cocoa into the boiling water until dissolved. Boil for 3 minutes, then remove from the heat and mix in the chocolate and honey until smooth and thick.
For the coconut flapjacks
1. Sift together the flour, cocoa powder, baking powder and salt in a large bowl.
2. Then stir in the bran left from the nutty wheat in the sieve along with the desiccated coconut.
3. In a blender, pulse the banana until smooth then add the rest of the ingredients and blend until combined.
4. Gradually whisk the wet ingredients into the flour mixture.
5. Lightly grease the surface of a pan or spray it with non-stick cooking spray. Heat over low heat.
6. Dollop spoonfuls of the pancake mixture into the pan and cook slowly until bubbles start to form, about 2 minutes. Flip over and cook for another 1–2 minutes or until cooked through.
7. To serve, pour chocolate sauce over the flapjacks and top with roasted oranges.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

For something more savoury, take a bite of these banana flapjacks!

The post Wholewheat dark chocolate, orange and coconut flapjacks appeared first on MyKitchen.

Whether your New Year’s resolution is to eat healthier (perhaps following the macro counting guidelines) or you are simply looking for an easy and super yum breakfast recipe, these coconut flapjacks come together in a jiffy, and will fit into your daily macro count.

MAKES 6 // COOKING TIME 15 mins

INGREDIENTS
250 ml buckwheat flour
60 ml coconut flour
1 tsp baking powder
Pinch salt
180 ml almond milk
125 ml coconut milk
1 egg
1 tbsp maple syrup
½ cup blueberries
Coconut oil, to fry
Bacon, fried, to serve

Method
1. In a bowl, mix the flours, baking powder and salt.
2. In another bowl, mix the milks, egg and maple syrup.
3. Pour the wet ingredients into the dry ingredients, whisking until smooth. Mix in the berries.
4. Heat a little coconut oil in a pan. Pour in 60 ml batter per pancake. Cook until little bubbles appear, then flip over and cook for 30 seconds more, or until golden.
5. Serve the pancakes with crispy bacon, and extra maple syrup and blueberries.

The post Buckwheat and coconut flapjacks appeared first on MyKitchen.