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Friday, 12 August 2016

Bakewell Flapjacks

Vegan, Dairy-free, Egg-free, Wheat-free, Gluten-free, Guilt-free
 This is a delicious Bakewell/Almond flapjack recipe with a hidden layer of Jam finished off with a thick Yogurt/Chocolate topping!
Flapjacks are the perfect 'on the go' snack.
Bakewell is an Almond based dessert which usually consists of jam & flaked Amond in a Tart or Cake; but the divine flavours go so well with Oats.
I wanted to boost the Almond flavour in these Flapjacks, hence why i used Ground Almonds, Almond Extract and Flaked Almonds! 
This recipe is very quick and simple & is a real english sweet treat!
I added a White Chocolate/Yogurt topping for added texture and taste, but this optional!

Ingredients for the Flapjacks-
-200grams of Gluten-free Oats
-100grams of Ground Almond
-60grams of Gluten-free Plain White Flour
-2 Tablespoons of Almond Extract
-2 Tablespoons of Maple Syrup
-170grams of Soya Margarine
-Pinch of Salt
-20grams of Flaked Almonds
-3 Large Tablespoons of Jam ( I used St.Dalfour Strawberry which is 100% natural & contains no cane sugar)

Ingredients for the Yogurt/Chocolate topping (optional)
-62g of Dairy-free Plain Yogurt (I used Soya)
-150g of Dairy-free White Chocolate
I used my homemade White Chocolate Recipe-

To make the Flapjacks
Step 1- Pre-heat your oven to 180degrees and line a baking tray with grease proof paper.

Step 2- Put the Oats, Salt, Ground Almonds and Flour into a large mixing Bowl. 
Step 3- Melt the margarine and Maple Syrup together in a small saucepan on the hob.
 Pour into the dry Mixture and mix together until combined, then Stir in 2 Tablespoons of Almond Extract!
Step 4- Spoon half of the Mixture and firmly press into your lined baking tray. Make sure to get right into the edges.
Step 5- Spread 3 large tablespoons of Jam over the Oat Layer.
Step 6- Place the other half of the Oat mixture on top of the Jam and level with a Cold Spoon or your hands and firmly press.
Sprinkle over some Flaked Almonds for added flavour & texture.
Step 7- Pop the Tray into the middle of the Pre-heated Oven and leave to Bake for 20 Minutes.
 Turn the around and Bake for a further 5-10 minutes or until Golden Brown.
Step 8- Once golden brown, remove the tray from the oven and place onto a cooling rack to fully cool down!

To make the White topping
Step 1- Melt the White Chocolate & when silky smooth, leave to cool.

Step 2- Place the Chocolate into a bowl and mix in the Yogurt until fully combined.

Step 3- Spread an even layer of the topping onto the cold Flapjack.
I sprinkled on some Coconut Curls, Dried Natural Cherries, Flaked Almonds & freeze dried Strawberry pieces.

Step 4- Cut the Flapjack into squares and place the Flapjacks into the Fridge and allow the topping to set.

Keep stored in a sealed Container in the Fridge 

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Holly Jade

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