Description
Indulge guilt-free with our Vegan Raspberry Flapjacks recipe! These delectable treats are a perfect blend of wholesome oats and sweet-tart raspberries, all cruelty-free and delicious. Try it today for a taste of vegan heaven!
Ingredients
Units
Scale
For the flapjack mix
- 250 g rolled oats
- 125 g maple syrup
- 100 g coconut oil
- 1 small banana
- 50 g ground almonds
- 75 g desiccated coconut
- pinch salt
For the raspberry layer
- 100 g raspberries
- 1 Tbsp maple syrup
- 1 Tbsp chia seeds
Instructions
- Line a 9 x 9 baking tin with greaseproof paper.
- Pre-heat the oven to 180°C
- Put the raspberries, maple syrup and chia seeds in a saucepan and heat until the raspberries are defrosted / cooked through. Mash them into a pulp and leave to cool.
- In another large saucepan melt the coconut oil and maple syrup together.
- Mix together the dry ingredients and stir into the oil and maple syrup mixture.
- Mash the banana and stir through the oat mixture.
- Scoop out about 2/3 of the flapjack mixture and press into the baking tin. Make sure to press it down firmly in an even layer.
- Spread the raspberry syrup over the bottom layer, carefully, making sure it spreads right to the edges.
- Finish with a final flapjack layer with the remaining mixture. Press down.
- Bake in the oven for 20 minutes or until starting to turn brown.
- Leave to cool in the tin before removing and slicing into 18 slices.
