Vegan Lavender Flapjacks

5 round flapjacks beside a fern leaf and 1 purple daisy head with a dark grey slate background

Yeah, yeah I know bunging flowery bits and bobs in a flapjack is a bit out there, but bear with me… I promise they won’t taste like those pretty scented drawer liners you can buy to keep your undies smelling sweet!

Inspired by just how damn tasty Anupreet Attridge’s recipe for Lavender Leg of Lamb was, I thought “hey, let’s give it go in a flapjack”, the lavender that is… not the lamb (bleurgh!). And what a treat to the tastebuds they are.

The trick is in the infusing, so ideally you want to leave the lavender in the almond milk for as long as you can get away with. And they’re completely vegan, so you’re pretty much keeping everybody happy.

These tasty bites are the ideal accompaniment to an afternoon tea or if you want something fancy to pass around at a garden party so that you can look all lar-di-dah in front of your friends.

Give them a whirl and let me know what you think!

What’s In It?

  • 300g Oats
  • 200ml Almond Milk
  • 100ml Agave Nectar
  • 50g Coconut Oil
  • 1 tbsp Edible Lavender

How Do I Make It?

Put the almond milk and lavender into a covered container and leave to infuse in the fridge. Ideally you should leave it overnight, but a couple of hours will be enough if you want to make them the same day. Basically, the longer you leave it, the stronger the lavender taste.

When you’re ready to make the flapjacks, preheat the oven to 160ºC and grease a mini muffin tin with coconut oil.

Melt the 50g of coconut oil either in the microwave for a few seconds or in a saucepan on the hob.

Add the agave nectar to the coconut oil and stir until combined.

Pour in the infused almond milk and mix well. You can keep the lavender in the milk as it is edible and will make the flapjacks looks extra gorgeous.

Stir in the oats until well combined.

Spoon into the individual holes, neatening up at the edges and flattening down to help compact and hold them together.

Bake for 15 minutes or until the top has turned golden brown.

Allow to cool in the tin until removing.


Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?

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Comments

2 Comments

  • I’ve never tried using edible lavender in anything but I would love to have a go as it’s such a summery flavour. These flapjacks sound lovely!

    • Becky Stafferton says:

      It’s a very unique taste, and you’ll either love it or think it tastes like soap! If you like things like turkish delight and parma violets then you’ll love them 🙂

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