Right, so if the weather’s decided to be like this then I’m making comfort food….end of! And these Apple Crumble inspired flapjack pies are absolutely perfect for scoffing whilst snuggling down under a blanket of an evening.
The good news is they’re healthy too, as I’ve replaced the fat content with apple puree instead, which with the addition of dates helps naturally sweeten as well. They are also vegan, refined sugar free and they’re flippin’ massive so they will keep you proper full up for ages 🙂
What’s In It?
- 320g Oats
- 200ml Unsweetened Almond Milk
- 200g Dates
- 3 Apples
- 30g Coconut Sugar
- 20g Desiccated Coconut
- 20g Almonds
- 10ml Coconut Oil
- 3 tbsp Water
How Do I Make It?
To make the apple puree, firstly core and peel the apples and chop into small pieces. Place in a saucepan along with the chopped dates, coconut sugar and water and cook until the apples have softened. Remove from the heat and blend until completely smooth with a stick blender.
Mix half of the apple mixture into the oats and add the almond milk, stirring until well combined. Press this mixture into loose bottomed tart or pie tins. I used individual pie tins to make mine and if you’re doing the same make sure to ensure there is a dip into the centre to allow for the filling.
Bake in a moderate oven for 10 minutes.
While these are baking, finely chop the almonds in a food processor and mix with the desiccated coconut and coconut oil – you may find it easier to use your finger for this.
After 10 minutes, carefully remove the tins from the oven and spoon the remaining apple mixture into the dip you have just made (or smooth across the top of you are using tart tins). Sprinkle with the crumble topping and put back in the oven for a further 1o minutes.
Remove from the oven and allow to cool completely in the tins.
TOP TIP – These make great puddings, especially if served warm with some almond milk custard and a dollop of nut butter!
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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