A fruit and seed filled snack, naturally sweetened with a blend of dates, bananas and coconut to produce a vegan flapjack with a difference. Perfect for snacking when you need a boost, without the guilt!
Preparation Time: 10 mins
Cooking Time: 25-30 mins
Serves/Makes: 9 squares
180g Delicious Alchemy Gluten Free Oats
2 ripe bananas
150g chopped dried dates
100g coconut oil
2 tbsp desiccated coconut
2 tbsp pumpkin seeds
2 tbsp raisins
2 tbsp dried cranberries
1 tbsp chia seeds
If you don’t have the same dried fruits and seeds, feel free to swap for whatever you have to hand!
Preheat the oven to 180C/160 Fan/350F/Gas Mark 4 and line a 7” square tin with greaseproof paper. Prepare the bananas by mashing them in a bowl, set aside.
Add the coconut oil and chopped dates to a pan and melt over a low heat until the date/coconut oil mix become soft and squidgy. Add the mashed bananas to the pan and mix well.
In a bowl, combine the oats, coconut, seeds and dried fruit. Make a well in the centre and pour the banana/date mixture over the oats (it will be quite thick), and mix until well combined. Spoon the mixture into the tin and bake for about 25-30 minutes and golden brown.
Once baked, leave to cool in the tin for about 15 minutes before cutting into squares. Store the flapjacks in an airtight container at room temperature for up to 7 days.