Superfruity Flapjacks by Cook First's founder Amelia Stewart
Vegan, gluten-free, nut-free, refined sugar-free but NOT free from FUN 😉
These flapjacks are just heavenly – perfectly chewy, just sweet enough and SO more-ish. They are fully allergy-friendly too, as they are free from nuts, dairy, gluten and refined sugars. Where regular flapjacks use golden syrup, sugar and butter, these are made with lower GI and natural carob syrup, coconut sugar and coconut oil instead of butter.
The best part is that you can mix up and add whatever dried fruits and spices you prefer. I love all things Christmas – mince pies, cake, pudding – the warming notes of nutmeg, cinnamon, cloves and ginger combined with orange peel, cherries, cranberries and currants. And since by January so many shops are selling off their Christmas stock, you can find bags of dried Christmas Cake fruit mix for next to nothing – I bought mine for £1 from Holland and Barrett.
Great to grab breakfast on-the-go or to savour with a cup of afternoon tea, these flapjacks are one of my favourite Vegan recipes yet!
- Preheat your oven to 160C/ 320F and line a 8 x 8 inch baking tray with baking paper.
- Mix the carob syrup, coconut oil and coconut sugar in a saucepan and heat over a medium heat. Stir everything together until the sugar has dissolved, and remove from the pan and set aside to cool slightly.
- In a large bowl, mix together the flour, ginger, cinnamon, oats and mixed dried fruit until combined.
- In a small bowl mix the bicarbonate of soda with a tablespoon of hot water, stir until dissolved and add into the bowl with the dry ingredients.
- Pour in the prepared sugar mixture and mix all the ingredients together until evenly combined.
- Spread the mixture into the prepared baking tray, using a spoon or spatula to push the mixture into the corners and flatten the top.
- Bake in on a middle shelf for around 30 minutes, until golden brown on top and nicely crisp around the edges.
- Remove from the oven and then leave to cool in the baking tray before slicing it up and devouring it ☺ or you can keep any remaining flapjacks in an airtight container for up to one week!
Makes about 10 flapjacks
- 5 tbsp carob syrup
- 140g coconut oil (melted)
- 80g coconut sugar
- 70g coconut flour
- 150g gluten-free porridge oats
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp nutmeg
- ½ tsp bicarbonate of soda
- 150g Christmas Cake (or any other) dried fruit mix