Vegan Fruit & Nut Maple Flapjacks

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!


  • 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


  1. Line an 8-inch square cake tin with greaseproof paper and preheat the oven to 170ºC/150ºC (fan)/Gas Mark 3. 
  2. Place the pecans into the Mini Prep Pro and briefly chop into large chunks.
  3.  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.
  4.  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. 
  5. Slowly pour the melted ingredients onto the dry ingredients in the Mini Prep Pro and process until well combined.
  6. 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.
  7. 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. 
  8. 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.