Recipe: Mumma Scoop’s Super Muesli Flapjack Post author:ScoopZeroWaste Post published:July 23, 2019 Post category:Recipes Post comments:0 Comments Ingredients:300g Butter200g brown sugar3 large tablespoons golden syrup300g super muesli300g of oats50g desiccated coconut50g ground almondsMethod:Melt the butter, sugar and syrup slowly in a pan on a low/medium heat.Stir in the rest of the ingredients until well combined.Put into a greased baking tin and bake for 30 mins at 170 degrees,Remove and cool in tin, then slice into squares.They will keep in an airtight container for up to 5 days. You Might Also Like Mumma Scoop’s Marmite Cashews May 12, 2019 Recipe: Barley, Chickpea and Vegan Pesto Salad July 12, 2019 Recipe: Smoked Paprika Hummus (using dried chickpeas) July 12, 2019 Leave a Reply Cancel replyCommentEnter your name or username to comment Enter your email address to comment Enter your website URL (optional)