Vegetarian Week recipe - fruity flapjack

Vegetarian Week Recipe – Gluten Free Fruity Flapjack

This Vegetarian and Gluten Free Fruity Flapjack is the perfect National Vegetarian Week recipe, and it’s also gluten free! From our friends at Delicious Alchemy, it’s a treat packed full of fruit, seeds and healthy oats that’s quick and easy to make. This week, we’ve got 20% off vegetarian products in store too.

Preparation time: 10 mins
Cooking time: 25-30 mins
Makes 9 squares

180g Delicious Alchemy gluten free oats
2 ripe bananas
150g chopped dried dates
100g coconut oil
2 tbsp desiccated coconut
2 tbsp pumpkin seeds
2 tbsp raisins
2 tbsp dried cranberries
1 tbsp chia seeds

1. Preheat the oven to 180C/160 Fan/350F/Gas Mark 4 and line a 7″ square tin with greaseproof paper. Mash the bananas in a bowl with a fork, and set aside.

2. Add the coconut oil and chopped dates to a pan over a low heat, until the date/coconut oil mix becomes soft and squidgy. Add the mashed bananas and mix well.

3. Combine the oats, coconut, seeds and dried fruit together in a bowl. Make a well/hole in the centre and pour the banana/date mixture in (it will be quite thick), and mix until well combined. Spoon this mixture into the lined tin and bake for about 25-30 minutes until golden brown.

4. After you take the tin out of the oven, leave it alone to cool for about 15 minutes before cutting the flapjacks into squares. You can store them in an airtight container at room temperature for up to 7 days. Our tip: enjoy them with a nice cup of Fairtrade tea!

If you have any National Vegetarian Week recipes, we’d love to hear them!

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