Vegan Fruity Flapjacks
What makes these vegan fruity flapjacks more nutritious and healthy than the shop bought varieties is they contain far less sugar, more fruit and no saturated fat. The texture is less dense and you can really taste al the ingredients rather than an homogenised golden syrup compacted bar. I hope you enjoy them and remember it is a very adaptable recipe, so if you prefer sultanas, nuts, dried fruits or fresh fruits that are in season then add them!
The oats are a great source of soluble fibre, meaning they keep you feeling fuller for longer. Oats are also great for heart health
Makes 12 pieces
100-150g banana (small- medium) – the really ripe ones that you might otherwise throw away *
50g cooking apples
25g fresh or frozen blueberries
25g golden syrup or light brown Muscovado cane sugar
150g porridge oats
3tbsp rapeseed, vegetable or melted coconut oil
large pinch cinnamon and nutmeg
* If you have a few blackened and over ripe bananas, simply peel and chop, put in a bag and freeze until you need them.
Preheat the oven to 1800c (3500f or gas mark 4) and use a greased or lined 17cm square baking tin
Wash, core and chop the apple (don’t peel them), add to a pan with a splash of water and a large pinch of sugar/golden syrup. Cook for 5-8 minutes until soft but not mushy. When cool you can use a hand blender to make a puree
Place the banana in a mixing bowl and mash up with a fork. Add the syrup/sugar and the oil and stir well. Add in the porridge oats, cooled cooked apple, blueberries and spices and mix well.
Place the mixture in the tin ensuring it is evenly spread. Place in the oven for approx 15 – 20 mins until nice and golden
Once cooked, cool in the tin slightly for approx 5-10 mins and then cut into squares and place on a cooling rack
Leave to cool and enjoy or if you can’t wait enjoy whilst warm with some vegan yoghurt or ice-cream :0)
These were a big hit with the children at Bingham’s Sunday Funday. They iced them in Tour of Britain yellow