Flapjack

I didn’t know what to call this recipe because ‘flapjack’ doesn’t really do it justice. It’s reduced sugar (because I find syrupy flapjacks almost unbearable) and vegan, and also is more nutrient dense than ‘normal’ flapjacks, thanks to the addition of prunes and seeds and the use of unrefined sugar rather than golden syrup. It’s slightly crumblier than most flapjack recipes but I’m working to fix this. Either way, it tastes bloody good!

Let me know if you make it and I can share on my instagram.

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Ingredients:

  • 250g oats
  • 3tbsp linseeds/seeds of choice
  • 1 heaped tbsp flour of choice
  • 100g vegan butter (I used vegan Flora for this)
  • 25ml oil
  • 50g dark brown demerara/muscovado sugar
  • 3tbsp honey/syrup
  • 5-8 prunes, chopped
  • 1 heaped tbsp peanut/almond butter

Method:

  1. Preheat the oven to 180 degrees centigrade
  2. Put the oats, flour and linseeds in a large mixing bowl
  3. In a saucepan, heat the butter and oil until melted
  4. Add the honey and sugar and mix in the peanut butter. You may need to remove some of the lumps
  5. Add the chopped prunes and mix, before pouring into the mixing bowl with the oats
  6. Place in a small dish lined with baking parchment and pack down hard (I do this with the back of a metal spoon)
  7. Cook for 30 minutes until browning at the edges
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Perfect with a nice cup of coffee

Chocolate chips oat cookies

This recipe is so simple and quick, I dare you to get it wrong. This is cooking at its simplest, but yields the softest, most satisfying oat cookies you could hope for. The dates provide little morsels of sweetness among the bitter dark chocolate and carby oats, and miraculously the entire mixture is filled with goodness (it definitely doesn’t taste like it)!

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Ingredients:

  • 2 tbsp coconut oil
  • 50ml almond milk
  • 4 tbsp almond or peanut butter
  • 100g oats
  • 75g wholemeal flour
  • 50g muscovado/demerara sugar
  • 25g vanilla/chocolate/peanut protein
  • 4 dates, finely chopped
  • ½ tsp baking soda
  • Pinch salt
  • 50 dark chocolate, finely sliced

 

Method:

  • Preheat the oven to 180 degrees and line a baking tray with baking parchment
  • Melt the coconut oil and whisk in the almond milk and nut butter.
  • Mix together the oats, flour, baking soda, salt, sugar, chopped dates and protein
  • Combine wet and dry ingredients in a large bowl before stirring in the chocolate pieces
  • Lump into balls and flatten partially onto the tray. This mixture should make 12-15 cookies.
  • Bake for 10-12 minutes, until the tops of the cookies are firm to touch
  • Enjoy!

 

* * I used vanilla pea protein in this recipe. You can use whatever protein you like, but bear in mind that whey may not require so much added liquid so add the milk slowly.

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Nutty granola

This recipe is easy enough to make on a weekly basis when you will inevitably have run out of the last batch. What is so good about it is that you can just chuck in whatever nuts or seeds you have around – as long as you have the base ingredients, everything else is optional!

Ingredients:

  • 2 cups oats (or substitute 1 cup oats for sugar-free muesli)
  • 4 tbsp coconut oil
  • Dash of almond milk
  • 3 tbsp unrefined sugar (rapidura or muscavado)
  • 2 cups nuts or seeds (any mix of nuts and seeds works)
  • Cinnamon
  • Optional: 1 Scoop vanilla Huel (adds vanilla flavouring)*
  • Optional: 1 egg white (to replace this you can use a little more almond milk and/or almond butter)

nb/ You can add raisins or other dried fruit, but do this AFTER the granola is cooked (they don’t enjoy the oven very much).

*Vanilla Huel is one of my favourite favours, and even just the smallest amount can add a lot of flavour to this granola. If you don’t have any, feel free to add any vanilla protein powder instead.

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Method:

  1. Preheat the oven to 170 degrees
  2. Mix the dry ingredients in a big bowl
  3. Melt the coconut oil in a saucepan, take off the heat and add cold almond milk. Mix.
  4. Add the egg white, if using, and beat into the coconut oil (make sure the pan isn’t too hot so you don’t cook it)
  5. Pour the wet mixture onto the dry mixture and mix well
  6. Spread mixture out onto a large baking tray and put in the oven for 20 minutes, or until browning at the edges. Mix with a wooden spoon once or twice when in the oven.

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