Vegan Fruit & Nut Maple Flapjacks
Servings:
6
Prep. Time:
30 mins
Cook Time:
20 mins
These gorgeous flapjacks by @foodwithtilda are super quick and easy to whip up in our Mini Prep Pro and you can make them Vegan!
Ingredients:
- 188g rolled oats
- 1 tbsp plain flour
- 50g raisins
- 50g dried cranberries
- 30g pumpkin seeds
- 38g pecans
- 100g dairy-free spread
- 58g golden syrup
- 30g maple syrup
- 100g light soft brown sugar
- 50g dark chocolate
Directions:
- Line an 8-inch square cake tin with greaseproof paper and preheat the oven to 170ºC/150ºC (fan)/Gas Mark 3.
- Place the pecans into the Mini Prep Pro and briefly chop into large chunks.
- Add the oats, flour, raisins, cranberries, and 3/4 of the pumpkin seeds into the Mini Prep Pro and briefly process. Tip: Switch between Chop and Grind to reverse the blade.
- Add the dairy-free spread, golden syrup, maple syrup and sugar to a medium saucepan on a low heat, stirring until the spread has melted.
- Slowly pour the melted ingredients onto the dry ingredients in the Mini Prep Pro and process until well combined.
- Spoon the mixture into the tin and press it into the corners using the back of a spoon. Smooth over the top, then sprinkle with the remaining pumpkin seeds.
- Bake in the middle of the oven for 15-20 minutes until slightly golden on top. Once baked, leave the flapjack to cool in the tin.
- To finish, melt the chocolate in a heatproof bowl over a pan of simmering water, then drizzle over the cooled flapjack. Cut into 6 slices.
