These sweet & satisfying flapjacks make the tastiest mid-afternoon pick me up or great on the go breakfast. Flapjacks are a really classic treat, but this jazzed up recipe puts a healthy spin on the well-known bake – they’re vegan, gluten free and only sweetened with gooey medjool dates and pure maple syrup. The flapjacks may not contain dairy or sugar, but that doesn’t mean they’re lacking in anything. They’re nutty, fruity, incredibly filling and nourishing too!
Cranberry, Date and Almond Flapjack
- 300g jumbo oats
- 8 medijool dates
- 2 tbsp chia seeds (mixed with 8 tbsp water)
- 100g dried cranberries
- 80g almonds
- 3 tbsp maple syrup
- 3 tbsp coconut oil
- 2 tsp cinnamon
- 1 tsp vanilla extract
- Pinch Salt
Pre-heat the oven to 160 degrees celsius
Combine the chia seeds with the water then leave to sit and thicken into a gel-like consistency
Pit the dates and add to a saucepan over a low heat along with the coconut oil. Heat until the oil has melted and the dates have softened, then add to your blender and blitz into a smooth, caramel like mixture.
Add the oats, dried cranberries, almonds, cinnamon, vanilla and pinch of salt to a mixing bowl then stir in the thickened chia seed mixture, date/coconut oil mixture and maple syrup. Make sure everything is fully combined.
Line a baking tray with baking pepper and spread the flapjack mixture into it, making sure it’s
Bake in the oven for 25-30 minutes or until the flapjack turns golden brown.
Allow to cool for at least 20 minutes (this is important as the flapjack sets and firms up in this
Then cut into squares and enjoy! (Keep in an airtight container and consume within 2 days)