A good vegan nut & raisin flapjack is a fine thing to behold – unlike commercial oversweet offerings. It’s not too difficult to make, but is surprisingly tasty, filling and nutritious. Ok, there’s a bit of sweet stuff in there – but not too much in this recipe. Organic oats, chopped nuts, sesame & hemp seeds maple syrup, raisins & cranberries to boot. With just enough sugar to make this super yummy. I only use organic grains because other grains have pesticide and glyphosate residues clinging to them. Glyphosate is implacated in non-hodgkings lymphoma – a type of cancer & to be avoided. There are currently thousands of lawsuits against Bayer/Monsanto for causing cancer. So stick to organic grains is my advice – they also help protect the environment too.
This recipe is so simple, roast and chop the nuts, add all the ingredients to a large bowl and mix well. Next squish into a baking tray and bake – that’s it. Cut into reasonable size oblong bars while it’s still a little warm . Place the bars in an airtight tin where it will keep well for quite some time. This is a concentrated nutritious energy dense snack bar – great for hiking trips. Make these flapjacks from wholegrain oats and up your fiber intake – they smooth sugar spikes too.
You won’t find anything approaching this in terms of nutrition and quality in the shops – guaranteed. Don’t worry if you can’t find hemp seeds – though they will be available in your local wholefood store. If you can’t find them just add extra nuts and sesame seeds. One final point – commercially available & online flapjack recipes are ludicrously sweet. This is loosely based on various online recipes – BUT I’ve used less than half the amount of sugar. They are still sweet enough – whereas most flapjacks I’ve tried are ridiculously sickly!
They need to be cooked at a reasonable temperature to properly cook the oats, and also so they hold together nicely. Make a large batch and share them with your friends and children. These vegan nut & raisin flapjacks will be sure to please – guaranteed.
vegan nut & raisin flapjacks
Equipment
- 1 baking tray
- 1 medium saucepan
- 1 medium size bowl
Ingredients
- 350 g rolled oats preferably organic
- 80 g wholewheat flour preferably organic
- 200 g firm vegan butter I used Flora
- 100 g mixed nuts almond, pecan, walnut, cashew
- 100 g dried fruit cranberries & raisins 50/50 is good
- 80 g seeds pumkin, sunflower, hulled hemp
- 80 g syrup date, agave, palm flour, rice syrup etc.
- 80 g light brown sugar can use dark if you wish
- 30 g maple syrup
- 1 teasp vanilla essence
- 1/2 teasp salt
- 1 tbsp plain water
Instructions
- Rougly chop the nuts by hand or in a food processor.
- spread on a tray under the grill and toast turning every minute for around 5 minutes until they are lightly golden brown.
- Put all the syrups, sugar, butter & vanilla in a medium to large saucepan.
- Put on a low heat until all the butter is melted and stir well.
- While the butter & syrup mixture is heating gently weigh the oats, flour, salt and seeds into a medium size bowl.
- Add the oats, flour, seeds and roasted nuts to the oil and syrup mixture in the pan and stir well over a very low heat.
- when all is combined press into a baking tray and spread into an even layer approx 1 inch thick.
- Cook in a fan oven on 150°C for 25 minutes until golden brown and just slighly soft to the touch with a spoon. Use 165°C convection oven on middle shelf.
- Allow to cool for roughly 10 minutes, then carefully cut into squares with a sharp knife. When fully cooled, they may need another cut, but separate and store in an airtight container.
