I admit this must be my favourite recipe so far: date flapjacks. Can we all agree that dates are just so delicious! All the natural goodness in one tasty treat. That’s how I roll, ha! These bad boys are vegan, nut-free and contain no added table sugar. I must bake another batch soon because the first one was gone in a whiffy (sorry not sorry). No clue why we call a flapjack a flapjack, but in the US, they’re more commonly known as muesli or granola bars. Please let me know in the comments below if you have any idea of the origin of the word flapjack.
There’re other date recipes on the blog. Search for dates in the archive or have a look at this delicious date coconut upside- down cake.
This recipe for vegan Date Flapjacks is:
- Vegan (no dairy, no eggs)
- No added white sugars
Date flapjacks are my latest food craving. 100% natural goodness and best vegan snack ever.
- 200 g date paste
- juice of 1 orange
- 120 g gluten-free jumbo oats
- 150 g gluten-free regular oats
- 200 g apples (about 2 small apples)
- 1 tsp. cinnamon
- 1 pinch of ground ginger
- 5 tbsp. maple syrup
- 3 tbsp. almond butter
- 100 g coconut blossom sugar
Preheat the oven to 180 degrees C and grease a rectangular brownie tin (approx. L: 30cm / W: 20cm / H:3.5cm). Warm up the date paste together with the orange juice until you get a smooth paste. You can buy date paste at most Oriental (Turkish, Pakistani, Persian) food shops. If not available, blend 250g of pitted dates into a smooth puree and work with that. Let the date paste cool off a bit.
Blend the apples (remove the cores first) and add the cinnamon and ginger to the apple mush. Add the nut butter, coconut sugar and maple syrup and blitz it all thoroughly in your blender. In a separate bowl, mix both oat types together. Now add the sweetened apple mush and combine it all well. Make sure that all oats are covered. Take half of the dough and press it into the greased tin. Press it in well! Now spread the entire date paste evenly over the base and distribute the remaining oats on top. Finish it off by gently pressing the layers together. Bake for about 20 to 25 minutes. Let it cool off before cutting it into bars.
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Meet Miss Walter’s
Hi, I’m Jennifer. I create sweet vegan recipes and take semi-messy photos of food. I’m always hunting for good places to eat and where to go to for my next cup of Oat Latte. A supermarket is usually the first place I visit in a foreign place. I created Miss Walter’s so that you can wow your vegan an non-vegan friends alike with decadently delicious vegan recipes. Also, I’ll share my favourite foodie spots from my travels with you.