Vegan Sesame Seed Flapjacks

Three rectangular sesame seed flapjacks lined up in a row on a dark grey mottled kitchen worktop. Sesame seeds have been scattered around it and there is a teaspoon overspilling with tahini just above the flapjacks on the worktop.

These flapjacks are an absolute doddle to make and they’re packed with more sesame seeds than you’d find stashed away at the bottom of Big Birds nest!

But what’s the deal with sesame seeds anyway?

Well these little seeds deserve way more kudos than simply being the finishing flair to a burger bun that’s for sure, because they’re packed full of healthy fats, protein and a tonne of other nutrients including copper, manganese, magnesium, calcium and phosphorous to name just a few.

They have a very distinct nutty taste which works really well in flapjacks and just to really ramp it up a notch I’ve used tahini, which is basically pureed sesame seeds, as a replacement for butter in this recipe and that means their vegan friendly too!

If you’ve ever been to Thailand you might have tried the sesame seed bars that they sell everywhere over there. They’re absolutely delicious and these flapjacks really remind me of them.

Perfect for feeding the kids with when they get in from school – is it just my kids who are always starving when they first get out??? – or stashing away in the gym bag to scoff your face with when you’ve just smashed out a workout.

What’s In It?

  • 250g Oats
  • 200ml Tahini
  • 150ml Agave Nectar
  • 75g Sesame Seeds

How Do I Make It?

Preheat the oven to 160ºC and grease 10 rectangles of an individual flapjack tin.

Pour the tahini and agave nectar into a bowl and mix together until combined.

Stir in the oats and mix well. The mixture is very stodgy at this point and it will feel as if you don’t have enough wet ingredients, but keep stirring and it will all become gooey after a while.

Now you have a choice…

You can either sprinkle the sesame seeds at the bottom of the tin and then spoon in the flapjack mixture or you can spoon the flapjack mixture in first and then sprinkle the seeds on top. It’s going to basically taste the same, however if you put them at the bottom they only need to cook for 15 minutes and will come out looking slightly more golden, but also more compact. If you go for the sprinkle on top version in my opinion they look prettier, but you will need to cook them for 10 minutes longer. Heaven knows why, but trust me you do!

Whatever option you go for, remember to leave the flapjacks to cool in the tin before attempting to remove them so that they can hold their shape better.


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

Get in touch!

You can comment and follow us on:

Or leave us a friendly comment below 🙂

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *