Recipe 11: So much fun with kids-Vegan raspberry flapjack
Posted by Japan Emporium Admin on

- 125g Maple Agave syrup or Golden Syrup
- 100g Coconut oil
- 225g rolled oats
- 50g ground almond powder
- 75g desccicated coconut
- A pinch of salt
For the raspberry filling
- 200g frozen raspberry
- 1 teaspoonful of maple syrup (optional)
Method
1. Preheat the oven at 180℃.
2. Put the syrup and coconut oil in a medium sized saucepan and heat it gently.
3. Mix in all other dry ingredients and stir well.
4. Spread about 2/3 of the mixture evenly in the tin(s). Best to line the tins with greaseproof paper.
5. Bake for 5 minutes. While it is baking, put the frozen raspberry in the saucepan with or without the syrup and heat gently. Roughly mash up the raspberry with a wooden spoon.
6. Spread the raspberry filling over the half baked flapjack. Cover it up with the rest of the oat mixture.
7. Bake in the oven for 15-20 min. If it is browning too quickly, lower the heat to 170℃.
8. Cool completely or serve warm. Serve with a scoop of vegan ice cream if you like!