Healthy Vegan Blueberry & Banana Flapjacks
Flapjacks have always been one of my favourite snacks and they were the very first thing I learned to bake as a child. However, the flapjacks I made all those years ago weren't exactly what you'd call healthy, so I thought I'd have a slight throwback to my childhood and try and create a flapjack recipe that was as similar in method and taste as possible - the only difference being that these flapjacks are plant-based and are full of nutritious ingredients!
Makes 12 flapjacks
- 1/3 cup (70g) coconut oil
- 1/3 cup(100g) date syrup
- 2 medium ripe bananas
- 3 cups (300g) rolled oats
- 1/2 cup (90g) blueberries
Begin by preheating your oven to 180ºc, then line a square baking tin with greaseproof paper (I used a 21cm x 21cm tin).
Add the coconut oil and date syrup to a large saucepan and gently stir them together over a low-medium hob temperature until the coconut oil has melted. Mash the bananas thoroughly and place them in the saucepan. Mix well until everything is combined.
Remove the pan from the heat then add the oats to the liquid gradually, stirring well. The flapjack mixture should be thick and sticky, with little to no liquid. Once you've used all the oats, stir in the blueberries. Pour the flapjack mixture into the baking tin, smooth over the top then bake for 20 - 25 minutes in the centre of your oven, until golden brown and slightly crispy on top.
Leave to cool for 10 minutes then remove the greaseproof paper from the tin and slice the flapjack into 12 pieces. Store in an airtight container in your fridge for up to a week.
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