More and more people are choosing to incorporate vegan food into their diets, whether it’s for reasons of health, environmental concerns or animal welfare. There’s a wider range of vegan ingredients available than there’s ever been, and vegan dishes are becoming mainstream on menus. You don’t have to buy in a whole load of weird and wonderful ingredients for this easy flapjack recipe, though – the chances are you’ll have everything in the cupboard already. These are low fat, healthy and ideal for a work or school snack or as part of a packed lunch. They’re also very easy, and even non-vegan members of the family will love them.
What you’ll need:
- 100g oats
- 50g flour – you can use anything you like, including ordinary plain flour or some kind of gluten free flour if you prefer. I actually used lentil flour as I had some in, but that is not a requirement!
- Two apples – ideally cooking apples, but large eating apples will do as well
- 60g oil (sunflower, vegetable or whatever you have available)
- 200g dried fruit, nuts and seeds to taste. I used sunflower seeds, pumpkin seeds, crushed walnuts, sultanas, chopped prunes and dates, but you can use pretty much whatever you have available.
- Grated rind of an orange (this isn’t essential if you don’t have it, but does give a nice zesty tang.)
- Two to three tablespoons orange juice
How to make vegan fruit and seed flapjacks
Preheat the oven to 200 degrees C. Put everything except the apples in a large bowl, and mix them all round with a fork. Then, peel and core the apples and grate them into the bowl. If the mixture looks a little dry (it will vary depending on the size of the apples you used and how juicy they were) then add a little orange juice until it looks sticky.
Prepare a 20cm square shallow tin by wiping it wiping it round with vegetable oil on a piece of kitchen roll, then lining the base with greaseproof paper. Spoon in the mixture, and press it down firmly with the back of a spoon. This will help the mixture bind into a flapjack consistency.
Put it in the oven and bake for about 20 minutes. Keep an eye on it, and if it’s getting a bit toasted on top then you may need to cover it with a piece of foil. When it’s done, it should be fairly firm to the touch. Leave in the tin until almost cool, then run a blunt knife round the edge of the tin and turn the flapjacks out onto a chopping board. Remove the paper.
Cut into six or eight bars. As they’ve got fresh fruit in, these bars don’t keep brilliantly but should last two to three days in the fridge in an airtight container, or you can freeze them (they do go a bit crumbly when defrosted, though!) These are ideal to have on hand for vegan friends, and with all those seeds and nuts in they’re filling as well so make a good ‘on the go’ breakfast.
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