Just look at these!
Aren’t they a beautiful colourful?
I’ve been re-creating lots of vegan cakes recently but nothing as colourful as these flapjacks.
My theory on why they are so lovely, is because they are really really good for you because they are Raw! No sugar (other than natural sugar from the fruit), which most of my cakes have and lots of flavor and so easy to make.
As part of Paula’s Vegan Bakery, I want to create good old fashioned cakes but I also want to re-create such cakes but of the raw variety too. Raw is just as tasty!
Thanks to The Herb Diaries for the recipe 🙂
These will definitely be available to buy too. The only prerequisite is that they’ll need to stay in the fridge if it’s a little hot outside (or inside for that matter).
What you’ll need:
150 g of raisins
105 g of coconut oï
70 g cup of pumpkin seed
70 cup of dried apricots, chopped
180 g oats
1 tbsp ground flax
What you’ll need to do:
Using a blender, blend the raisins and coconut oil until a smooth paste forms. Once done mix the paste with the rest of the ingredients until they are all combined. Then press into a lined shallow tin and then put into the fridge for around an hour. It’ll firm up and voila your flapjacks will be ready to eat and share 🙂