With sunny days comes the need for summery tropical inspired recipes and what’s more tropical than pineapple and grapefruit!?!? Well, it is the totally tropical taste after all – extra bonus points if you can tell me what advert I’ve nabbed that from 😉
Fresh and all kinds of zingy, the addition of coconut oil and agave nectar makes these flapjacks 100% vegan friendly, plus it adds to the palm tree, soaking up the rays, tropical island paradise vibes even more so.
Whack on the shades, don your bikini and get baking…. what you mean no one else does that when they bake?
What’s In It?
- 250g Oats
- 100ml Coconut Oil
- 100ml Agave Nectar
- 1/2 a small Pineapple
- Zest of 1 Grapefruit
How Do I Make It?
Peel and decore the pineapple and then chop into small chunks.
Gently heat the coconut oil, agave nectar, grapefruit zest and pineapple chunks in a saucepan until the pineapple starts to caramelise.
Remove the saucepan from the heat and stir in the porridge oats until they are fully coated.
Spoon the mixture into the greased squares of an individual brownie tin and bake at 160ºC for approximately 25 minutes or until the tops have turned golden.
Leave to completely cool in the tin before removing carefully with a palette knife.
Serve with a glass of my Cleansing Vegan Mint Lemonade and a travel brochure 😉
Have you got a vegan flapjack recipe that you would like to feature in #FlapjackFriday?
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