Here’s an easy flapjack recipe with a bit of an Eastern flair. Mind you, even though they are full of fruit, I wouldn’t exactly call these ‘healthy’ but they are damn tasty!
- 150g vegan butter (I used Vitalite)
- 1 tbs agave nectar
- 2 tbs golden syrup
- 1 tbs good quality apricot conserve
- 250g porridge oats
- Pinch of salt
- 30g desiccated coconut
- 2tsp ground cinnamon
- Zest of 1/2 lime
- 1tsp vanilla extract
- 80g mixed dried fruit, chopped finely ( I used dates, prunes,figs, pears, sultanas and apricots)
- 20g crystallised ginger, chopped finely
- 10g dried goji berries
- A pinch of saffron
- 20g fresh pomegranate seeds
- 20g pumpkin seeds
- 10g sesame seeds
- Handful of flaked almonds (optional)
Start by melting the butter in a pan, on low heat. Add in the agave, golden syrup and conserve. Stir lightly until it’s all melded into a sticky caramel mixture. This should take a couple of minutes. Then, add in the ground cinnamon, vanilla and saffron strands and let them infuse for a couple of minutes. Whilst this is cooking, preheat the oven to 150°C and grease and line a square tin. Now, it’s time to add the oats and the coconut and the salt. Fold into the caramel and add the fruit, ginger, seeds & lime zest. Stir thoroughly and tip out into the lined tin. Press with either your hands or the back of a spoon, until it’s all level. Bake in the oven for 40 minutes, leave to cool for 15 then cut into squares.
(An optional thing you could do is in the last 10 minutes of cooking, take it out and sprinkle some flaked almonds on top, then simply put it back in the oven, as normal.)
Hope you enjoy these exotic energy filled treats! They’d be great served with a pot of sweet mint tea.