Recipe: Vegan Banana & Apricot Flapjacks
Vegan baking is hard, guys! Recently BBC Food asked me to put together a couple of vegan baking recipes, and at first things went like a breeze the answer to making beautiful, frosted, almost buttery vegan biscuits? Just use vegan butter like the tub of newly vegan Flora I’d just been gifted at an event. You can find the recipe here.
However, I hit a bit of a snag when it came to making vegan flapjacks: vegan butter just does not work here. It does funny things when mixing with the liquid sweetener and sinks through the oats during baking, forming a oily, glue-like substance at the bottom of the pan, with just more oily oats sitting on top. Trust me when I say it was not present! So, I hit the books and looked at other vegan-friendly substances that would help stick my oats together. In the end, the answer was pretty simple: mashed bananas. Okay, so these Vegan Banana & Apricot Flapjacks are not your classic flapjack. You’ve not got a bar of buttery oats here, but you still get a tasty, chewy, actually healthier oat bar packed with dried fruit and seeds. I’m not actually a big flapjack fan, so creating these was actually a massive win for me!