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.

Put your blender to good use and whip up these oat flapjacks with honey in an instant for a no-fuss and delicious start to the day.

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
8 eggs
½ cup oats
½ cup honey, melted in the microwave
½ cup milk
2 tsp vanilla essence
1 tsp baking powder
Pinch salt

METHOD
1. Add all ingredients to a blender. Pulse until smooth.
2. Heat a pan over medium heat. Add ½ cup batter, cover and cook until you see bubbles forming on top.
3. Uncover, flip and cook for another 30 seconds.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Make these oat flapjacks in the blender! appeared first on MyKitchen.

Spoil the fam with these cute mini strawberry flapjacks for brekkies. You can even save for later as mini snack bites.

MAKES 36 // COOKING TIME 1 hour

INGREDIENTS
125 g butter, at room temperature
½ cup sugar
2 eggs
½ cup plain yoghurt
2 tsp lemon zest
1 tsp vanilla essence
1 cup self-raising flour
1 cup milk
Zest of 1 lemon
1 cup strawberries, sliced

METHOD
1. Cream together butter and sugar until pale and fluffy.
2. Add eggs one at a time, beating well after each one.
3. Mix in the yoghurt and lemon zest.
4. Gently fold in the flour, in a figure-of-eight motion.
5. Combine with the milk and lemon zest.
6. Heat a non-stick pan. Pop in a strawberry slice and top it with 1 tsp batter. Once bubbles form, flip the flapjack and cook for a further minute.

The post Mini strawberry flapjacks appeared first on MyKitchen.

Baobab powder is rich in antioxidants and essential minerals, making it great for healthy hair, skin and overall well being. Use it to make this baobab mayo served with pancake burgers.

SERVES 2 // COOKING TIME 1 hour, 5 min

INGREDIENTS
For the baobab mayo
¾ cup avocado oil
2 tbsp baobab powder
1 tbsp lemon juice
1 tsp honey
½ tsp salt
½ tsp Dijon mustard
½ cup water
For the pancakes
1 eggs
¾ cup milk
2 tbsp coconut oil
1 cup buckwheat flour
2 tsp baking powder
1 tsp sugar
½ tsp bicarbonate of soda
½ tsp salt
100 g smoked salmon
Handful baby spinach
For the crisps
1 sweet potato, thinly sliced
¼ cup olive oil
1 tsp baobab powder
½ tsp paprika
¼ tsp white pepper
¼ tsp salt

METHOD
For the baobab mayo
1. Place all the ingredients, except water, in a blender and blend on high for 1 min.
2. Add water and blend on high until thickened. Store in a jar in the fridge for up to two weeks.
For the pancakes
1. In a bowl, whisk together the egg, milk and coconut oil.
2. In a separate bowl, sift together the flour, baking powder, sugar, bicarb and salt. Add wet ingredients to the flour mixture and whisk to combine.
3. Drop 2 tbsp batter into a hot pan. When bubbles form on top, flip over and cook the other side.
4. Spread baobab mayo on half of the pancakes. Then sandwich together with smoked salmon and baby spinach in the middle.
For the crisps
1. Toss sweet potato slices with olive oil and bake at 200°C for 30–35 minutes, until crispy.
2. Mix the seasoning together and dust the crisps once out the oven. Serve with the pancake burgers.

The post Salmon pancake burgers with baobab mayo appeared first on MyKitchen.