Vegan 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.

VEGAN FLAPJACKS

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4 and line a 20x20cm/8x8in square tin with baking paper.
• In a large mixing bowl, use a fork to mash the bananas until smooth. Stir in the golden syrup and coconut oil until combined (first quickly melt the coconut oil on low in the microwave if it is solid at room temperature).
• Stir the apricots into the banana mixture with the desiccated coconut, pumpkin seeds, oats and a pinch of flaky sea salt until all of the oats are well coated in the banana mixture.
• Pour the mixture into the prepared tin, using the back of the mixing spoon to press it into the corners of the tin and level the mixture to create a smooth surface.
• Bake the flapjacks in the oven for 30 minutes, or until the top and edges are golden-brown.
• Turn the flapjack out onto a wire rack to cool completely before slicing into 9 squares. Store in an airtight container for up to 3-4 days.

VEGAN PROTEIN FLAPJACKS

Steps:

• Preheat the oven to 200C | Gas mark 6.
• Place the oats on a baking tray and place in the middle of the oven for 15 minutes or until golden, stirring half way through to make sure they don't burn.
• Line a 3" x 6" baking tray with baking parchment and set aside.
• Place the oats into a mixing bowl, stir in the protein powder then add the margarine, peanut butter and mix until combined.
• Transfer the mixture into the baking tray and using the back of a spoon, spread and flatten the mixture until even. Place in the fridge to set whilst making the chocolate ganache.

VEGAN CHOCOLATE FLAPJACKS

Steps:

• Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Line an 8x10-inch rectangular tin with baking paper. Let the paper hang over the edges for easy removal after baking.
• In a large bowl, mix together the oats and brown sugar.
• Melt the margarine and add it to the bowl along with the golden syrup. Mix well until the oats are fully coated.
• Add the chocolate chips and mix them in well.
• Transfer the mixture to your lined baking tin and press it in tightly. It's important to pack it in firmly otherwise the flapjacks will be crumbly. I used the bottom of a measuring cup to do this.
• Bake the flapjacks for 25 minutes. While they're still warm, use a sharp knife to gently score where you plan to cut them later. Let them cool completely in the tin.
• Once cooled, use the baking paper to remove them from the tin.
• Melt the chocolate and drizzle it over the cooled flapjacks. Let sit at room temperature until the chocolate has hardened, then cut into squares and enjoy!

VEGAN FRUIT AND NUT FLAPJACKS

Steps:

• Preheat the oven to 160C/325F/gas mark 3. Grease a 23cm/9in square cake tin and line with baking parchment. (If you are making plain flapjacks without any mix-ins then use a 20cm/8in tin instead.).
• Mix together the oats, flour, nuts, fruit and seeds in a large bowl.
• Place the vegan butter, golden syrup and brown sugar in a pan over a low heat. Heat, stirring occasionally, until melted and smooth.
• Pour the syrup into the oats and stir until thoroughly combined, there should be no dry patches at all.
• Tip the mixture into the prepared tin, spread it out level and press down firmly until well compacted.
• Bake for 25-35 minutes until set and golden (they will still be a little soft to the touch and will firm up a lot as they cool).
• Leave to cool for 10 minutes then cut into slices with a sharp knife while still in the tin. Leave to cool completely then turn out and re-slice. Store in an airtight container for up to 10 days.

VEGAN FLAPJACKS

Steps:

• Preheat your oven to 180°C/350°F (160°C/325°F for fan or convection ovens).
• Line an 8 x 10-inch rectangular tin with baking paper. I recommend leaving a little baking paper hanging out of the edges to make it easier to lift the flapjacks out after baking.
• Melt the vegan margarine and let it cool for a few minutes.
• Add the melted margarine to a large bowl then add the rest of the ingredients. Mix everything together thoroughly until the oats are well coated.
• Transfer the mixture into your lined baking tin and press it down tightly in place. You can do this using the bottom of a measuring cup or the back of a spoon.
• Bake the flapjacks for 25-30 minutes. If you like them soft and chewy, bake for 25 minutes and if you like them more on the crunchy side, bake for 30 minutes.
• Once baked, remove the flapjacks from the oven. While they are still warm and in the tin, gently score where you plan to cut them. This will make it easier to cut them once cooled.
• Leave the flapjacks in the tin to cool completely.
• Once fully cooled, remove them from the tin using the edges of the baking paper and place onto a flat surface. Cut them into pieces using your score marks as a guide.

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.

VEGAN FLAPJACKS

Steps:

• Preheat the oven to 160°C (fan)/180°C/gas mark 5.
• Grease and line a 20cm square tin with baking paper.
• Melt 170g dairy free spread, 175g brown sugar and 125g golden syrup in a large saucepan, stirring often.
• Remove from the heat and add the 340g oats and 200g sultanas. Stir well.
• Place in the prepared tin and pat down until the top is smooth. Make sure you press it into the corners.
• Bake for 20-25 minutes or until the top is turning golden brown. It doesn't matter if it's not completely set as it will firm up as it cools in the tin.
• Remove from the oven and slice into squares while still hot and in the tin.
• Leave to cool completely in the tin then remove and slice again.
• Store in an airtight container.

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.

VEGAN APPLE FLAPJACKS

Steps:

• Wash the cooking apples then core, and chop them into small chunks (you can leave the skin on). Place in a small saucepan over a medium heat with a tablespoon of water and 3 tbsp soft light brown sugar. Once simmering, put a lid on the pan and turn the heat down to medium-low. Cook for 20 minutes, stirring occasionally, until the apples are soft and mushy, then cook uncovered for another 10 minutes or so, stirring frequently, to allow some of the liquid to evaporate. Leave to cool, then whizz in a blender or food processor until you have a smooth puree.Pre-heat the oven to 180C fan and grease a loose-bottomed baking tin or oven dish measuring somewhere around 20x20cm, and line the base with baking paper.Add 50g vegan butter, the remaining 50g soft light brown sugar, and 75g golden syrup in a small saucepan over a low heat, until melted, then set aside.In a large mixing bowl, measure out 300g oats (if using jumbo or steel-cut oats then pulse a the oats a few times in a food processer to break a few of them up, so the flapjacks will cohere better). Add ½ tsp salt and 1½ tsp ground cinnamon and stir, then add 400g apple puree and the melted butter and sugar. Mix until everything is fully incorporated, then stir in the raisins (if using) until evenly distributed.Spread the batter into you prepared baking tin so it forms a roughly even layer, then bake for 25-30 minutes until the edges are golden brown and the center is firm to the touch. Leave to cool in the tin for 10 minutes, then transfer the flapjacks to a wire rack, leaving them to cool completely before slicing them up.

VEGAN FLAPJACK

Steps:

• Pre-heat oven to 200C electric / 180C fan / gas mark 6.
• Put 250g dairy-free butter and 280g agave syrup into a saucepan. Melt them on medium heat, stirring gently.
• Add 500g quinoa flakes or porridge oats to the saucepan and stir making sure the mixture coats the quinoa flakes/porridge oats.
• Use a 20x20cm baking tin lined with baking paper and spoon in the mixture. Press into the corners with the back of a spoon so the mixture is flat and score into 12 squares.
• Bake on the middle shelf for 15 minutes until golden brown.

VEGAN FLAPJACKS

Steps:

• 1 Preheat oven to 320 u02daF.
• 2 Add tahini, maple syrup, and bananas to a food processor and blend well. Transfer to a bowl, add oats and mix well. Add spices and fold gently.
• 3 Transfer the mixture to a lined baking tray and press mixture down firmly until even. Bake for 25-30 minutes until golden brown and set aside to cool.
• 4 In a water bath melt the white vegan chocolate. Add the Violife Just Like Cream Cheese Original, zest and vanilla and whisk until smooth. Pour over the flapjacks and place in the fridge to set.
• 5 Sprinkle with sprinkles of your liking and cut into portions.

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.

FLAPJACKS

Steps:

• 1 Preheat oven to 160 u02daC.
• 2 Add tahini, maple syrup, and bananas to a food processor and blend well. Transfer to a bowl, add oats and mix well. Add spices and fold gently.
• 3 Transfer the mixture to a lined 28X20 baking tray and press mixture down firmly until even. Bake for 25-30 minutes until golden brown and set aside to cool.
• 4 In a water bath melt the white vegan chocolate. Add the Violife Creamy Original, zest and vanilla and whisk until smooth. Pour over the flapjacks and place in the fridge to set.
• 5 Sprinkle with sprinkles of your liking and cut into portions.