Vegan date & walnut flapjacks
By Tracey Raye
Make these easy date & walnut flapjacks for elevenses, or when you need a pick-me-up. Plant-based and vegan, they’re ideal for anyone following a dairy-free diet
- Prep:15 mins
Cook:25 mins
- Serves 9
- Easy
Nutrition per serving
- kcal 270
- fat 13g
- saturates 1g
- carbs 29g
- sugars 0g
- fibre 4g
- protein 7g
- salt 0.1g
Ingredients
- 100g pitted medjool dates
- 1 ripe banana
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 100g walnut halves
- 250g porridge oats
- 50g hemp seeds
Method
Line a 20 x 20cm square tin with parchment. Roughly chop the dates and cover with 100ml boiling water. Leave to soak for 10 mins.
Put the banana in a bowl, mash with a fork, then stir in the cinnamon, vanilla, a pinch of sea salt and the soaked dates along with their liquid.
Tip the mixture into a food processor with half of the walnuts and 100g of the oats. Pulse until you have a thick paste. Tip into a bowl and combine with most of the remaining nuts, oats and hemp seeds.
Heat the oven to 180C/160C fan/gas 4. Press the mixture into the lined tin, top with the remaining nuts and seeds and, bake for 20-25 mins until golden and firm. Leave to cool completely before cutting into nine squares.
