Vegan Berry Flapjacks

Published on Tuesday 9th January 2018 by DJ Kirkby

I adapted this recipe from an original found on the Thug Kitchen website.

Oat Base and top:

165g oats

70g peanut butter

1/3 cup coconut oil

60g brown sugar

1 ½ teaspoons baking soda

1 ½ teaspoons vanilla extract

 

Filling:

2 cups berries (I use fresh raspberries and blueberries)

1 tablespoon lemon juice

1 tablespoon sugar

1 teaspoon vanilla extract

2 teaspoon cornstarch

 

Warm up your oven to 170 degrees and grease an 8 x 8 baking dish, then line it with greasproof paper.

First, mix together the berries, lemon juice, sugar, and vanilla extract in a small bowl and let it sit while you make the oat base.

In your food processor, throw the oats, peanut butter, oil, brown sugar, baking soda, and vanilla extract. Pulse till broken down but still coarser than flour.

Scoop out 2/3 of the oat mixture and press it in an even layer into your prepared pan

Next, pour out the liquid from the bowl, toss the berries with the cornstarch, and then press them into the oat base evenly.

Crumble the rest of the oat base on top, gently press that into the berries, sprinkle over the almonds.

Bake for 35-45 minutes or until the almonds and edges start looking golden brown. Let them cool completely before cutting into bars.

You can eat them with your hands or be all dainty and use a fork. Store any leftovers in an airtight container (like your belly).

 


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