So, I talked about my peepee on Instagram the other day and I got so many funny comments on it! Because, in springtime, my peepee basically smells like asparagus all the friggin time. The only food I love quite as much – besides falafel – is rhubarb – so thank God these two don’t cook up a super pee pee odour when eaten in large quantities….hahaha…so here’s my new plant-based baking recipe to celebrate the best of spring, lovely oaty rhubarb flapjacks. I love oaty flapjacks and rhubarb is my favourite spring go-to food anyway. These yummy rhubarb flapjacks are perfect for breakfast on-the-go. Check it out.
Missed a recipe? Join our wee tribe and always get new recipes and cool travel guides delivered straight to your inbox!
This recipe for vegan Rhubarb Flapjacks is:
- Vegan (no dairy, no eggs)
- Made with coconut blossom sugar (can be substituted with cane sugar)
I love oaty flapjacks and rhubarb is my favourite spring go-to food anyway. Delightful flapjacks for breakfast or tea.
- 450 g rhubarb
- 2 tsp. anise seeds
- 20 g agar agar
- 2 dl water, could be less depending on rhubarb
- 1 tsp. beetroot juice, optional for colouring
- 130 g gluten-free jumbo oats
- 170 g regular-sized gluten-free oats
- 1 tsp. arrowroot powder
- 200 g apples
- 110 g coconut blossom sugar or brown sugar
- 1 tsp. vanilla essence
- 35 g maple syrup
- 80 g almond butter
- 2 tsp. walnut oil
Roast the anise seed in a pan over a high heat. Don't use oil. Roast until they give off a warm, earthy smell and are lightly coloured. Set aside. Now take a deep pan and add the roughly chopped rhubarb, water and beetroot juice. Bring to the boil and cook over medium heat until the rhubarb dissolves. Remove from the heat and stir in the agar-agar and let it cool.
Preheat the oven to 180 degrees and grease a brownie tin (approx. L: 30cm / W: 20cm / H: 3.5cm) with walnut oil. In a bowl mix both oats with buckwheat, coconut blossom sugar and arrow root powder. In a food processor add the peeled and roughly chopped apples, vanilla essence, almond butter, maple syrup and walnut oil. Process until the dough is smooth. Add to the oat mixture and combine well. Take half of the dough and distribute it evenly in the tin. A wet spatula can help distribute everything smoothly. Evenly cover the bottom of dough base with the rhubarb puree. Sprinkle the remaining dough mixture on top. Bake for about 25 minutes until golden.
Have we met?
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.