Sugar Free Vegan Fruity Flapjacks Food

VEGAN FLAPJACKS

Steps:

• Heat the oven to 160C/140C fan/gas 4 and line a 20cm square baking tin with baking parchment.
• Melt the dairy-free spread, sugar and syrup in a saucepan over a medium heat. Remove from the heat and tip in the oats, chopped nuts and dried fruit. Transfer to the tin, packing the mix in with the back of a spoon.
• Bake for 30 - 35 mins until lightly golden and crisp around the edges. Leave to cool in the tin before slicing into squares. Keep in an airtight container for up to three days.

SUGAR FREE VEGAN FRUITY FLAPJACKS

Steps:

• Pre-heat your oven to 180c/350f/Gas mark 4 and line an 8"/20cm square tin with baking parchment and place to one side.
• Add your dates, figs and half of the apricots to your food processor along with the 8 tablespoons of water. And pulse until you have a smooth paste.
• Transfer your fruit paste to a medium sized mixing bowl and mix in the oats, instant/quick oats, flour and Natvia*.
• To this mixture fold in the sultanas, pine nuts and cranberries.
• Chop up the remaining apricots and fold them into the mixture.
• Press the mixture into your pre-prepared tin and flatten it out until even.
• Pop the tin into your oven for 20 minutes.
• After 20 minutes take the tin out of your oven and allow it to come to room temperature.
• Once fully cool slice up into bars.

HEALTHY FLAPJACKS - A VEGAN RECIPE WITH NO REFINED SUGAR

Steps:

• Base-line an 8 inch/20 cm square baking tin with baking paper.
• Preheat the oven to 180 C/350 F/Gas 4.
• In a large bowl mix together the oats, dried fruit, flaxseed, coconut, nuts and salt.
• Add the apple juice and vanilla paste and stir through.
• In a small saucepan, weigh and mix the coconut oil, agave/honey, maple syrup and coconut sugar and gently heat, stirring frequently until the ingredients have dissolved and are almost at simmer point.
• Pour the liquid into the dry ingredients and stir thoroughly until well blended and the mixture is moist.
• Tip into the baking tin and spread evenly. Press down firmly on the surface with the back of a spoon to compress well.
• Bake for about 30 minutes, or until golden and just beginning to crisp round the edges.
• Leave to cool in the tin for at least 30 minutes, before turning out.
• Once cold, cut into pieces with a sharp knife and store in an airtight container.

VEGAN DATE & WALNUT FLAPJACKS

Steps:

• Line a 20 x 20cm square tin with parchment. Roughly chop the dates and cover with 100ml boiling water. Leave to soak for 10 mins.
• Put the banana in a bowl, mash with a fork, then stir in the cinnamon, vanilla, a pinch of sea salt and the soaked dates along with their liquid.
• Tip the mixture into a food processor with half of the walnuts and 100g of the oats. Pulse until you have a thick paste. Tip into a bowl and combine with most of the remaining nuts, oats and hemp seeds.
• Heat the oven to 180C/160C fan/gas 4. Press the mixture into the lined tin, top with the remaining nuts and seeds and, bake for 20-25 mins until golden and firm. Leave to cool completely before cutting into nine squares.