Monday, 5 September 2016

Banoffee flapjacks

Vegan, Wheat-free, Gluten-free, Yeast-free, Natural occurring sugars
Banana flapjacks with a date caramel syrup and homemade coconut butter frosting, topped off with coconut curls, desiccated coconut and walnuts

I love flapjacks and the process of making them!
I wanted to make a breakfast/snack which contains natural occurring sugars. Banoffee came to mind and i decided to make some banana flapjacks with a healthy, date caramel syrup and coconut butter. The Flapjack acts as the pie, the caramel is of course the caramel and the coconut butter acts as the cream!
These flapjacks taste heavenly paired with some dairy-free yogurt for breakfast or ice-cream for dessert! YUM

This recipe is guilt-free and if you like Banoffee...its a must bake!

Preparation time: 5 minutes
Serves: approximatly 8 slices
Baking time: 20-30 minutes

Ingredients for the flapjacks
-250g of gluten-free oats
-10g of desiccated coconut
-50g of dairy-free butter or margarine
-3 tablespoons of maple syrup
-3 ripe bananas (mashed)
-1 ripe banana (sliced)

Ingredients for the caramel sauce
-8 medjool dates (pitted & de-stoned)
-1/4 teaspoon of vanilla extract
-Pinch of salt
-1/3 cup of water

Ingredients for coconut 'cream/butter'
-50g of desiccated coconut
-1 teaspoon of soya milk

To make the caramel sauce
Step 1- De-stone the dates and place them into a blender/food processor along with the vanilla extract, salt and water.
Blend until paste like. 
This will take around 5-10 minutes on high speed.

To make the flapjacks 
Step 1- Pre-heat the oven to 170 degrees.

Step 2- Place the butter/margarine and maple syrup into a saucepan and allow to melt.
Step 3-  Add oats, desiccated coconut, mashed bananas and melted butter & maple syrup into a mixing bowl and mix until combined.
Step 4- Line a baking tin/cake tin with grease proof paper.

Step 5- Place 1/2 the flapjack mixture into the pan and press down until flat, making sure to get right into the edges.

Step 6- Chop up a banana and place the slices on the flapjack, then cover with the remaining mixture.
Step 7- Pop the flapjack into the middle of the oven.
Bake for 20-30 minutes or until golden brown on top.

Step 8- Carefully lift the flapjack out of the pan and place onto a cooling rack.

To make the coconut butter/cream
Step 1- Place desiccated coconut and soya milk into a high speed blender/food processor and whiz up until butter like.
This will take around 5-10 minutes.


Serve with a drizzle of caramel date sauce, coconut cream/butter, walnuts for extra crunch, desiccated coconut, coconut curls and cacao nibs!
Utterly delicious!

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I hope you enjoyed this recipe!

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Holly Jade

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