vegan baking – flapjacks


I’ve been advised by my gp and specialist to go dairy free and follow a more alkaline diet.  Given that I’m addicted to tea, it was a very tricky change, a good cup of tea can solve may things.  So I’ve switched to almond milk, making our own nut butters and reading labels like never before, so many products contain dairy and lots of the non dairy alternatives contain palm oil [i try super hard not to buy any palm oil products].  I’ve been trying some interesting recipes and have found a few I like and this flapjacks recipe is a firm favorite, gluten, dairy and sugar-free ad so simple to make.  It makes way more than the 10 – 12  servings suggested and comes from Honestly Healthy by Natasha Corrett & Vicki Edgson, this is my version – contains a little less honey than the original recipe.

175g pitted dates

450mls water

150g raw cashews

150g raw hazelnuts

300g porridge oats

150g raw pumpkin seeds

150g raw sunflower seeds

454g runny honey – agave syrup can be substituted.

75g mixed raw seeds – I use lidl mixed seeds.


pre-heat oven to 160′

  1. Place dates in a saucepan with 225ml water, bring to the boil and then simmer until the dates are soft.
  2. place the oats, pumpkin seeds and sunflower seeds in a food processor and blitz until roughly chooped.  Then transfer to a large bowl.
  3. place the dates and stewed water into the food processor and blitz to a soft paste, then decant into the bowl with the oats mix.
  4. place the cashews and hazelnuts into the food processor, along with remaining 225ml water and blitz until a smooth cream.  decant into the bowl with oats & date mix.
  5. add in the honey to the other ingrediebts and mix well.
  6. transfer the mix into a parchement lined brownie tin, smooth over and sprinkle the 75g of raw seed ix on top.
  7. place in the oven for 30 mins – or until golden.
  8. leave to cool in the tin and then cut into bars.

These are filling and utterly delicious, perfect afternoon pick me up or 11’s treat.