Since lockdown many of us have been baking a lot more than we usually would – especially banana bread for some reason, what is the deal with that?! Well, as you know I love me a flapjack and seeing as how I haven’t shared a #FlapjackFriday recipe with you in like forever (sorry about that btw, I plan on getting on the case as I’ve still got lots of oaty ideas) I thought I’d put together a few round up recipe posts for you all to help inspire you. I’m kicking it off with my fave vegan flapjack recipes that switch out the usual butter and honey, with alternatives such as coconut oil and agave nectar. Have a look through and see which ones take your fancy, then have a go at making them and remember to send me a pic of your flapjack creations.

1. Vegan Lemon Drizzle Flapjacks

These vegan lemon drizzle flapjacks are flapjacks of two halves. Firstly, you have the deliciously rich and zesty oat base. And then secondly, like any good lemon drizzle, you have the zingy lemon syrup and crunchy sugar on top. It’s a flapjack taste explosion!

Ingredients = 300g Oats, 150ml Agave Nectar, 100g Coconut Oil, Zest of 3 Lemons, Juice of 3 Lemons, 30g Coconut Sugar.

Method = Melt the coconut oil in a saucepan and then stir in the lemon zest and 100ml of agave nectar. Remove the saucepan from the heat and mix in the porridge oats. Spoon the mixture into a greased rectangular baking tin, making sure to press down right into the corners and ensuring the surface is even. Bake at 160ºC for 20 minutes. While the flapjacks are baking, heat the lemon juice and the remaining 50ml of agave nectar in a small saucepan. When the flapjacks are golden brown, take the tin out of the oven and mark out the flapjacks with a sharp knife. Pour the lemon syrup over the top of the flapjacks and then generously sprinkle them with coconut sugar. Leave to cool in the tin. Once completely cool, go over the lines with a knife and then carefully remove the flapjacks with a palette knife.

2. Vegan Cherry Coconut Flapjacks

Like a cross between a coconut macaroon and a cherry bakewell tart, these vegan cherry coconut flapjacks are the absolute dream. To ensure they are fully vegan make sure you check whether the glacé cherries you use have been coloured using natural plant extracts rather than cochineal (E20).

Ingredients = 300g Coconut Oil, 300g Oats, 200g Desiccated Coconut (plus extra to decorate), 200g Glacé Cherries (plus 6 extra to decorate), 100g Date Nectar.

Method = Heat the coconut oil in a saucepan until it has completely melted and then stir in the date nectar. Remove from the heat and stir in the coconut, oats and chopped glacé cherries. Spoon into the greased squares of a brownie tin,  patting down to help hold the mixture together. Bake at 160ºC for 20 minutes. Leave in tin to cool completely then remove carefully with a palette knife. Top each flapjack with more desiccated coconut and half a glacé cherry.

3. No Bake Vegan Apricot and Date Flapjacks

Rectangular no bake vegan date abd aoricot flapjack presented on a dark grey slate board

These nutrient packed no bake vegan apricot and date flapjacks are basically like homemade cereal bars, but the beauty is you know exactly what’s gone into them. Oh and because they’re no bake, um like duh, you don’t need to cook them!

Ingredients = 200g Oats, 200ml Water, 75g Dates, 75g Apricots, 40g Pistachios, 4 tbsp Coconut Oil, 1 generous squirt of Maple Syrup.

Meth0d = Chop the dates and apricots into chunks and put in a saucepan with the water. Simmer for about 15 mins or until the fruit has softened and plumped up. Remove from the heat and using the back of a fork, mash the fruit until it makes a chunky puree. Stir in the chopped pistachios. Add the coconut oil and stir the mixture until the oil has complete melted. Squirt in the maple syrup, how much you use is personal taste but remember the fruit already has a natural sweetness to it so you shouldn’t need too much. Add the oats and mix until it all starts to come together. Spoon into a shallow baking tin and press down with the back of a fork to compress and help it hold firm. Pop in the fridge for 30 minutes, then remove and cut into slices.

4. Vegan Apple and Raisin Flapjacks

Containing two of your five a day (gotta love fruit and veggie intake when it’s in cake form right!?!) these vegan apple and raisin flapjacks are super juicy and super moreish. For maximum moistness (sorry) be sure to soak the raisins overnight in either a small amount of water or some orange juice.

Ingredients = 300g Porridge Oats, 150g Raisins, 100g Coconut Oil, 100g Coconut Sugar, 2 Bramley Cooking Apples (approx. 250g), 2 tbsps Water, 1 tsp Cinnamon.

Method = Peel, core and chop the apples into small pieces and stew together with the coconut sugar, water, cinnamon and raisins. Once softened, stir in the coconut oil remove the saucepan from the heat. Mix in the oats until they are fully coated then spoon into a greased baking tray/brownie tin. Bake at 180ºC for 20-25 minutes until the tops are golden. Leave to cool in the tin – if you are not using individual holes be sure to mark out the flapjacks with a knife before the mixture hardens.

5. Vegan Peach Melba Flapjacks

Close up of 4 square peach melba flapjacks on a white marble background

Oh well hello there vegan peach melba flapjacks where have you been all my life. These fruity little numbers are fantastic for those summer picnics… in your back garden. All that’s needed is a dollop of cream on top and a glass of Prosecco on the side. Bliss!

Ingredients = 200g Oats, 100ml Coconut Oil, 100g Frozen Raspberries, 50ml Date Nectar, 1 sliced Peach, 1/2 tsp Vanilla Extract.

Method = Put the coconut oil, date nectar and vanilla extract in a saucepan and heat until melted. Remove from the heat and stir in the oats. Now mix in the frozen raspberries and peach slices until evenly distributed. Spoon into the greased holes of an individual brownie tin and bake at 160ºC for 20 minutes. Leave to cool completely in the tin before removing.

6. Vegan Almond Flapjacks

These vegan almond flapjacks are rammed to the rafters full of almonds, so if you don’t like almonds then sorry but you’re screwed. Almond milk, flaked almonds, whole almonds and ground almonds, all that’s missing is some almond butter… but you could totally bung some of that in too if you fancy!

Ingredients = 300g Oats, 200ml Almond Milk, 125ml Agave Nectar, 75g Whole Almonds, 75g Coconut Oil, 50g Ground Almonds, 50g Flaked Almonds.

Method = Melt the coconut oil in the microwave – it shouldn’t need long so keep an eye on it. Put to one side and leave to cool while you mix together the almond milk and 1ooml of agave nectar in a large bowl. Add the ground almonds and stir until the mixture is smooth. Roughly chop the whole almonds and then add them and the oats into the mixture. Stir until well combined. Stir in the melted coconut oil. It is quite a wet mixture, but don’t worry this is right, it helps create a more cake like texture to the flapjack. Spoon the flapjack mixture into the holes of a greased flapjack tin, making sure to press down with a palette knife to compact and strengthen. Bake at 160ºC for 20 minutes, then remove the tin from the oven and leave to cool completely. While they are cooling, make a crunchy almond syrup by heating the remaining 25ml of agave nectar in a saucepan with the flaked almonds. Remove the cooled flapjacks from the tin and spoon over the flaked almond syrup.

7. Vegan Lavender Flapjacks

5 round flapjacks beside a fern leaf and 1 purple daisy head with a dark grey slate background

This is an unusual one I’ll grant you, but if you’re a fan of parma violets or rose flavoured turkish delight then you are going to love the delicate flowery taste of these vegan lavender flapjacks. It requires a little bit more prep than your average flapjack, but it’s well worth putting in the extra time!

Ingredients = 300g Oats, 200ml Almond Milk, 100ml Agave Nectar, 50g Coconut Oil, 1 tbsp Edible Lavender.

Method = Put the lavender in a bowl and pour over the almond milk. Cover and pop in the fridge overnight. It’s this overnight infusion that creates all the flavour. The following day, preheat your oven to 160ºC and grease the holes of an individual mini muffin tin. Melt the coconut oil and agave nectar in a saucepan and then stir in the lavender milk. Heat gently and then remove from the heat and mix in the oats. Spoon into the muffin holes and then bake for 15 minutes. Leave to cool in the tin before removing

8. Vegan Sesame Seed Flapjacks

Three rectangular sesame seed flapjacks lined up in a row on a dark grey mottled kitchen worktop. Sesame seeds have been scattered around it and there is a teaspoon overspilling with tahini just above the flapjacks on the worktop.

These delicious vegan sesame seed flapjacks use just 4  (yes 4!) ingredients and yet still manage to be amazingly intense in flavour. The fat comes from the tahini, a seed butter made from ground sesame seeds (it’s usually used in hummus) and is sweetened with agave nectar, both of which are vegan friendly.

Ingredients = 250g Oats, 200ml Tahini, 150ml Agave Nectar, 75g Sesame Seeds.

Method = Mix the tahini and agave nectar together in a large bowl. Add the oats and stir until well mixed. Spoon the mixture into a greased individual flapjack tin and sprinkle the tops generously with sesame seeds. Bake at 160ºC for 25 minutes. Leave to completely cool in the tin before removing gently with a palette knife.

9. Vegan Turkish Delight Flapjacks

This one’s a bit of a fancy schmancy one and it’s certainly not your average weekday flapjack that’s for sure. But if you’re looking to impress a loved one, then it’s well worth knocking up a batch of these beautiful vegan turkish delight flapjacks.

Ingredients = 150g Oats, 100ml Agave Nectar, 100g Coconut Oil, 100g Desiccated Coconut, 50g rose flavoured vegan chocolate (if you can get it, if not vegan dark chocolate will do), 1 tbsp Cacao Powder, ½ tsp Rose Essence, Edible Rose Petals (to decorate).

Method = Melt the coconut oil, agave nectar together in a large saucepan. Stir in the cacao powder and rose essence. Remove the saucepan from the heat and add the oats and desiccated coconut. Stir until everything is well combined and there are no dry bits. Spoon the mixture into the holes of a greased mini muffin tin, making sure to press the surface down with the back of a spoon. Bake for 15 minutes at 160º C, then remove and allow to cool completely in the tin. While the flapjacks are cooling, melt the chocolate in a bowl over a saucepan of simmering water. Spoon the melted chocolate over the top of each flapjack and sprinkle with edible rose petals.

10. Vegan Salted Caramel Flapjacks

And so we save the best until last, because honestly flapjacks don’t get much better than these amazing vegan salted caramel flapjack bites. Super sweet, sticky and that delicious combo of sweet and salty that is just so irresistible, these are flapjacks at their very finest.

Ingredients = 200g Oats, 100g Coconut Oil, 75g Coconut Sugar, 1/4 tsp Pink Himalayan Crystal Salt, 1 Quantity Caramel Sauce.

Method = Put the coconut sugar and coconut oil in a saucepan and heat gently until melted. Make sure you stir it the whole time as it is prone to getting stuck and burning at the bottom of the pan. Take the saucepan off of the heat and stir in the oats and salt. Swirl in most of the caramel sauce but keep some back to drizzle over the tops once they’re baked. Spoon the mixture into the holes of a greased mini muffin tin and bake at 160ºC for 15 minutes. Leave to cool in the tin, then gently remove and place on a cooling rack. Drizzle the remaining salted caramel sauce over the tops of the flapjacks and then scoff the whole damn lot. Seriously, they’re lush!


Have you made any of our #FlapjackFriday recipes?

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