Healthy Vegan - Velvet Green Spirulina Flapjacks

Anyone who has used spirulina will know why I describe it as velvet.  The powdered form is textually very velvety.  Anyway, I only made these velvet green Spirulina Flapjacks as I was wishing to use up my very large packet of Spirulina and the one thing I was adamant I would not make was another darn groovy green Smoothie.  Blogosphere and cookbooks gearing towards healthy eating are laden with Spirulina Smoothie recipes, so I gave that a deliberate miss and went for something completely different.

 I have plans on making a Green Goddess Granola, but that is on the back burner for other far more creative greeny bites. 
Unlike other spirulina recipes that are super duper healthy: no butter, no sugar - this flapjack is made with both butter and sugar.  I have shared a link below of a healthier, vegan and raw version below, if you want to check it out.  Surprisingly, I actually liked these, but I don't often make the same flapjack recipe twice - who knows... 

 The distinct spirulina flavour does come through, but not too strongly.  D didn't even notice it unique flavour until day two.  His excuse for the first day is that he must have been very hungry.   
I know the Autumn Forest green photograph I share here, does not sell it much but sometimes its not about the looks, but the flavour; and I will be making these again, as D has asked for them again - I wonder if I can make the green even bold next time round.


 Spirulina and Three Seed Flapjacks
Makes 8 - 12
Ingredients
125g butter
100grams caster sugar
2 tablespoons golden syrup
260grams rolled oats
1 tablespoons spirulina powder  
50grams seeds, I used a mixture of sunflower, pumpkin and pine seeds 
Method
In a pot, melt the butter, sugar and golden syrup, then remove from the heat and stir in the rolled oats, spirulina and seeds until well combined.
Tip into a baking tin lined with non-stick parchment or silicon paper.
Smooth the oat mixture into the tin, pressing down with the back of a wooden spoon.
Bake in the oven 180oc/Gas Mark 4 for 20 minutes.  
Score whilst still warm.
Allow to cool, before removing from the tin. 
Here is a link to a healthier, vegan and raw version.

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