Apparently, according to a recent poll, the lemon drizzle cake has been voted as the nation’s favourite cake. Yeah I know… ummm hello what about carrot cake!?! I mean I like lemon drizzle cake and all, but I’m not sure I’d put it up there with my favourites.
But some people have, so in honour of this I have come up with my own vegan flapjack version and they are pretty darn tasty I can tell you.
With a zesty flapjack base, topped with a zingy lemon drizzle and then topped again (yep that’s two toppings!) with a sprinkling of crunchy coconut sugar these citrus snacks have got it ALL going on.
What’s In It?
- 300g Oats
- 100ml Agave Nectar
- 100g Coconut Oil
- Zest of 3 Lemons
- 50ml Agave Nectar
- Juice of 3 Lemons
- 30g Coconut Sugar
How Do I Make It?
To make the flapjack, melt the coconut oil in a saucepan and stir in the agave nectar and lemon zest.
Remove the pan from the heat ad stir in the oats until they have been completely coated in the lemony liquid.
Pour the mixture into a greased shallow rectangular baking tray, making sure to spread out to the edges and into the corners. It’s a good idea to pat the mixture down with the back of a spoon or a palette knife, so that it compacts and helps hold it together whilst cooking.
Bake at 160ºC for 20 minutes, or until the top has turned golden.
Whilst the flapjack is baking you can make the drizzle to go over the top.
Juice three lemons and heat in a small saucepan along with 50ml of agave nectar.
Simmer for about 10-15 minutes until the liquid has reduced and thickened ever so slightly.
When the flapjacks are ready, remove from the oven and slice into 16 pieces while it is still in the tin.
Pour the lemon syrup over the top of the flapjack and generously sprinkle with coconut sugar.
Leave to completely cool in the tin, before recutting and removing.
TOP TIP – Why not have a go at using other citrus fruits and making orange or lime drizzle flapjacks – delish!
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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