These delicious, wholesome and perfectly chewy gluten free, vegan flapjacks are to die for! Packed full of oats, fruit, seeds and nuts, they are possibly the best flapjacks I have ever made (or eaten).
Disclaimer : The Cranberries & Sunflower Seeds used for this recipe were gifted by Buy Wholefoods On-Line. However, I received no other payment towards the development of the recipe or towards publication. All content and views expressed are entirely my own. (AD)
This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.
DON’T LOSE THIS RECIPE! PIN IT FOR LATER…
The Story Behind My Vegan Flapjacks
These Vegan flapjacks are amazing. They are plump and chewy and packed full of oats, fruit, nuts and seeds. In fact, given how full of good stuff they are, I actually questioned whether they should even be called flapjacks. But when you take a bite, the texture and oatyness remains unmistakable… THIS flapjack recipe more than deserves its place in the flapjack hall of fame.
The recipe is borne out of Veganuary… and also the kind gifting of some random ingredients sent to me by Buy Wholefoods On-Line (specifically the dried cranberries and sunflower seeds contained within). I love discovering my hidden creativity in an unplanned box of ingredients and a challenge to find ways to use them…
Figuring that Veganuary does not need to be entirely ‘virtuous’, these flapjacks are an ideal treat… Still full of wholesome plant-based goodness, but with a less-angelic sweet hit, courtesy of condensed coconut milk and brown sugar. Actually, that’s still probably better than the vast quantities of golden syrup that flapjack recipes usually contain. And at least I can remain a little honourable in using coconut oil in place of butter. At least it’s natural.
Either way, their gluten free, vegan flapjack goodness is way too yummy… I may need to be forgiven for developing something of an addiction to them. In my (very humble) opinion, they may just be the best flapjacks I have ever made…
What Goes into my Wholesome Cranberry & Apricot Seeded Flapjack Recipe?
This flapjack recipe goes way beyond expectations. The wholesome goodness comes not only from the familiarity of oats (gluten free of course), but from the colourful and nutritious addition of cranberries, apricots, sunflower and pumpkin seeds. There are even some vibrant green slithered pistachios and a hint of spice in the mix.
Using vegan condensed coconut milk (from Nature’s Charm) and a little unrefined brown sugar, the sweetness experienced has a caramel decadence about it… Less harsh than in your average flapjack and more willing to allow the other ingredients to shine.
My fruit and seed flapjacks also lean on natural coconut oil in place of the usual butter or marg. To be honest, I’ve always struggled with both the texture and flavour of butter replacements. So using virgin coconut oil seemed the obvious choice for this recipe.
Are these Flapjacks Easy to Make?
Oh my goodness yes! This flapjack recipe is incredibly easy to make. It’s literally a case of melting your condensed milk and coconut oil in a large saucepan, stirring in everything else, tipping into a cake tin and baking. Honestly… chopping the dried apricots is probably the most complicated bit. Oh… and maybe opening the tin of condensed milk!
Hand on heart, you need only a modicum of baking skill to make these beauties. You may need more ingenuity to prevent yourself eating the whole batch in one go however (though there are definitely worse things you could be eating). And they do make the most amazing breakfast bars… (but Sshh! Don’t tell anyone…).
Where can I buy the ingredients I need for these Cranberry & Apricot Seeded Vegan Flapjacks?
Much of what you need for this recipe will be available in the supermarket. But I have increasingly become a fan of on-line sourcing of store-cupboard ingredients. It often saves traipsing from one high street whole-food shop to another, saving time and avoiding frustration as well as aching arms.
If you haven’t come across Buy Wholefoods On-Line before (AD), head over to their site and take a look. A quick check is showing that all the fruit and seeds, as well as the spices, coconut condensed milk (a slightly smaller tin from Biona) and coconut oil needed for this recipe, can be sourced there.
The slivered pistachios are usually a little more tricky to find, but as they are such a beautiful bright colour and have a wonderful crisp texture, they are worth the hunt. I usually get mine from Amazon (see link below).
Ready to Make Vegan Flapjacks?
So that’s it… I am hoping I have inspired you to try making these amazing vegan flapjack bars. When you do, I’d love to hear how you found them (leave a comment, or tag me on Instagram, Facebook or Twitter). They certainly didn’t last long at GFHQ, but will absolutely be on the menu again very soon. Mr GF has already requested a batch for his office team meeting in a couple of weeks… I wonder if they will make it as far as the front door.
Other Flapjack Recipes on Gluten Free Alchemist :
- Chewy Chocolate Cherry Chilli Flapjack
- Date, Apricot & Coconut Flapjack
- Healthier Banana Layered Flapjack-Crumble Cake (Vegan)
- End of Summer Roasted Fruit Flapjack
- Chewy Apricot, Apple, Cinnamon, Maple Flapjacks (optional Vegan)
- Healthy Breakfast Flapjack Bars (Vegan)
- We also have lots of other Tray Bakes!
Cranberry & Apricot Seeded Vegan Flapjacks
- Kitchen scales
- large airtight container
- large non-stick saucepan
- wooden/silicone spoon
- 9 inch (23 cm) square non-stick baking tin
- baking paper
- large sharp knife
- 250 g rolled oats gluten free if necessary
- 100 g sunflower seeds
- 65 g pumpkin seeds
- 100 g dried cranberries
- 100 g dried apricots
- 30 g slivered raw pistachios or chopped raw pistachios
- 60 g soft light brown sugar
- 1 tsp ground cinnamon
- pinch turmeric powder
- 320 g sweetened coconut condensed milk
- 130 g extra virgin coconut oil
- Weigh all the dry ingredients into a large airtight container and shake vigorously to mix.
- Weigh the coconut condensed milk and coconut oil into a large saucepan and set over a medium heat. Stir until melted and blended and until the mixture has just reached simmer point. Turn off the heat.
- Tip the dry ingredients into the saucepan and mix well until all ingredients are thoroughly and evenly blended.
- Base-line the baking tin with baking paper and preheat the oven to 180 C/350 F/Gas 4.
- Transfer the flapjack mixture to the prepared baking tin and compress with the back of a spoon until the mixture is even and firm.
- Bake for 25 minutes until beginning to turn brown at the edges.
- Remove from the oven and leave to cool completely in the tin, before turning out and slicing into individual squares with a large sharp knife.