Vegan Apple Flapjacks Food

VEGAN FRUIT FLAPJACKS

Steps:

• Preheat the oven to 160°C/ 320°F. Line a small square or rectangular baking tray or tin (about 18-20 cm large) with baking paper.
• Add agave nectar, coconut oil and sugar into a medium saucepan and heat over a medium heat. Stir everything together until the sugar has melted and you have a syrupy consistency, then remove from the pan.
• In a large bowl, mix together the flour, ginger, cinnamon, oats and mixed dried fruit until combined.
• In a small bowl mix the bicarbonate of soda with a tablespoon of hot water, stir until dissolved and add into the bowl with the dry ingredients.
• Pour in the prepared sugar mixture and mix all the ingredients together until evenly combined.
• Spread the mixture into the prepared baking tray, using a wooden spoon to push the mixture into the corners and flatten the top.
• Bake in the middle of the oven for about 20 minutes or until golden brown on top and nicely crisp on the edges.
• Leave in the tray until cool.
• Once cooled, cut into slices and serve. Transfer to an airtight box and store for up to 5-7 days.
• Enjoy!

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.

FEELGOOD FLAPJACKS

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 20cm square tin with baking parchment. Heat the butter, peanut butter and honey or maple syrup in a small pan until melted. Add the mashed banana, apple and 100ml hot water, and mix to combine.
• Tip the oats, the dried fruit and the seeds into a large bowl. Pour in the combined banana and apple and stir until everything is coated by the wet mixture. Tip into the cake tin and level the surface. Bake for 55 mins until golden. Leave to cool in the tin. Cut into 12 pieces to serve or store in an airtight container in the fridge. They will keep for up to 3 days.

APPLE FLAPJACKS

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Butter the base of a 20 x 20cm square tin and line with baking parchment. Tip the chopped apples into a small saucepan with 2 tsp water and cook over a medium heat for 3-4 mins until the apples are just soft enough to crush, but there's still a little water left in the pan. If needed, add a little more water and cook the apples for slightly longer. Remove from the heat and crush the apples using a potato masher or a fork to break up slightly, then tip into a bowl and set aside.
• Tip the butter, golden syrup and sugar into the pan and warm through over a low heat until the butter has melted and the sugar has dissolved. Remove from the heat and set aside.
• Combine the oats, dried apple and cinnamon, if using, in a large bowl. Tip in the buttery syrup mix and cooked apples, then stir to combine. Tip the flapjack mixture into the prepared tin and press down firmly. Level the surface using a spatula, then bake for 25-30 mins until golden and bubbling at the sides. Leave to cool. Cut into 16 pieces. Will keep in an airtight container for three days.

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.