Vegan Fruit and Nut Flapjacks

Breakfast is the most important meal of the day. A lot of people skip breakfast and then get hunger pangs mid morning. I enjoy oats for breakfast, either made as overnight oats in the summer or hot porridge with fruits in the winter. I also love healthy snacks when I need breakfast on the go. These Fruit and Nut Flapjacks are the excellent choice.They contain no refined sugars and are gluten and dairy free and they are made with the finest organic fruit and nuts from the Indigo Herb company.

Indigo Herbs based in Glastonbury in Somerset have a great ethos they think the path to health starts with taking responsibility for your body, mind and soul. The second step is making the change by working some healthy routines into your daily lifestyle. On their website they supply a broad and unique range of quality products to include in your daily lifestyle, from breakfast, lunch and dinner, to everything in between.

Breakfast, Snack

Vegan, Vegetarian

Yield: 1 Tray 16 Squares.Author: Nayna KanabarPin it

Fruit and Nut Flapjacks

Prep time: 10 mins Cook time: 30 mins Total time: 40 mins

Gluten, dairy free and refined sugar free fruit and nut flapjacks that make the perfect breakfast or mid morning snack.

Ingredients:

Dry Ingredients:

2.5 cups Organic oats

1 cup  Indigo Organic dried apricots and figs finely chopped.

1.5 cups mixed Indigo Organic nuts almonds, cashew nuts, walnuts coarsely chopped.

0.5 cup  Indigo Organic coconut palm sugar.

2 teaspoons  Indigo Organic Baobab powder.

Wet Ingredients:

1/3 cup  Indigo Organic raw agave syrup.

1/3 cup sunflower oil.

1/2 cup almond milk.

1 teaspoon vanilla.

Instructions:

1. Preheat the oven to 150 degrees C/ 300 degrees F

2. Line a square baking tray with parchment paper.

3. In a bowl add all the ingredients except the milk and mix together.

4. Stir in the almond milk a little at a time, until mixture binds together but don't make it too wet. (You may not need to use all the milk)

5. Transfer the mixture into the prepared baking tray and tightly pack it down using the back of a spoon. This is important as it will ensure when you cut the flapjacks they don't fall apart.

6. Bake in the preheated oven for 20 minutes at 150 degrees C  and another 10 minutes at 180 degrees C. 

7. The flapjacks should be a rich golden brown colour.

8.  Remove from the oven and allow to cool fully before cutting into slices or squares.

NOTES:

NB- You can add any dried fruits or nuts of your choice.

Created using The Recipes Generator

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This post is in collaboration with Indigo Herbs’s