This week’s #FlapjackFriday goes out to all the vegans out there, because well ya know, contrary to popular belief they DO actually eat more than just veg and seeds 😉
My past few flapjack recipes have included honey as the main sweetening agent, but of course that’s out if you’re a vegan. This recipe uses coconut sugar as a sweetening agent to stew the apples and raisins and quite honestly even if you’re not a vegan, you’re going to be queuing up for seconds.
Let us know what you think!
What’s In Them?
- 300g Porridge Oats
- 150g Raisins
- 100g Coconut Oil
- 100g Coconut Sugar
- 2 Bramley Cooking Apples (approx. 250g)
- 2 tbsps Water
- 1 tsp Cinnamon
How Do I Make Them?
Start by coring, peeling and chopping the apples into small pieces (roughly 1/2 cm, but who’s checking!) then put in a saucepan along with the coconut sugar, water, cinnamon and raisins. Cook over a moderate heat for approximately 10-15 minutes or until the apples have softened and the raisins have plumped up.
Melt the coconut oil (50 seconds in the microwave should do it) then stir this into the apple mixture. Remove the saucepan from the heat and stir in the porridge oats until everything is covered and you can see no dry oats.
Spoon into either a baking tray or, as I have done this time, an individual brownie tin. Make sure you pat down so that the mixture compacts and then bake in a moderate oven for 20-25 minutes until golden.
Allow to cool in the tin, making sure to cut your flapjacks with a knife if you have used a baking tray.
Top Tip – If you can’t get hold of coconut sugar you can replace this with either maple syrup or date nectar, to make it stays vegan. If you’re not a vegan you can of course use honey and you could also replace the coconut oil with unsalted butter. Your flapjacks = your rules!
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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