I am cutting lengthy explanation. From tomorrow, a potentially very long home schooling starts for the majority of young families in the UK. How can we cope in this situation? If we can buy milk from supermarket today, we are lucky. You may have some butter in the fridge but it looks precious.
I looked around my cupboard and immediately came across this recipe which requires NO BUTTER, NO EGGS, NO FLOUR but does require some leftover ingredients which may be hiding in your cupboard for a long time from the time when you made other cakes.
Kids can have so much fun making this. Unlike many other desserts and cakes, this method is NOT SENSITIVE in any way; you can take time in measuring, mixing and cutting or allow your kids to do it all. You can talk about maths and science in the process. Do you know why the coconut oil becomes runny and transparent when heated?☺
So much fun with kids-Vegan raspberry flapjack
Preparation: 10 min very easy
Cooking time: 20-25 min
To make 2 round tins (20cm in diameter) or one rectangular tin (16cm by 24cm)
- 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)
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!