Vegan Flapjacks


Got this easy vegan recipe from @Heidi Hearts on, and as suggested put my own twist on it. See her blog post and original recipe here

As you’ll see below, the measurements are in generous handfuls, I put it together in less than 5 minutes, but it tastes great and depending on how much syrup you use, is a healthy homemade vegan snack that even kids will love.

flapjack 1

1 & 1/4 English cups oats
1 & 1/2 very ripe bananas
1/2 cup melted coconut oil
3 tbsp, 1 each of rice syrup, agave syrup, maple flavoured golden syrup…

1 bottle cap of maple syrup…think that’s enough syrup…

1 tsp ground cinnamon – grated by hand from one stick of cinnamon, delighted to be opening the jar this far along after Christmas

1 tsp vanilla extract – didn’t have any so I used 1 capful of almond essence, as it’s a bit stronger than Vanilla you don’t really need much.

Note: Even if some almond essence falls on your hand and you’re tempted to lick it off, DO NOT DO THIS! IT DOES NOT TASTE ANYTHING LIKE VANILLA ESSENCE!

Yughhh…ok where was I…

2 generous handfuls of sultanas (Heidi’s recipe says 1/3 cup, I’ve thrown the cup measure in the sink and am in full-flow creating mode so handfuls will have to do from here on in).

2 generous handfuls flaked almonds (with some hazelnuts mixed in, they were sharing jar space)

1 generous handful cashews

1 generous sprinkling desiccated coconut

Pre-heat the oven to 175 degrees. Grease your baking square dish with a bit of coconut oil and set aside. In a small bowl mash the bananas with melted coconut oil, syrups and almond extract. In a large bowl mix the oats, cinnamon, sultanas, cashews, desiccated coconut, hazelnuts and almonds. Add the wet ingredients to the dry ingredients and stir to blend. Pour the batter into the prepared baking dish and bake for around 40 minutes or until the top is lightly brown. Enjoy!

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