Vegan Flapjacks

A few weeks ago I got invited to a special Robinsons Fruit Shoot event at Home Cottage Farm but unfortunately we couldn't make it due to the distance.

So they kindly sent me a little hamper with some goodies to get busy in the kitchen at home.

In my hamper I received;

3 bottles of Robinson Fruit Shoots - Orange, Lemon and Summer Fruits

Ice Lolly moulds,

A baking set which included a Whisk, Rollin pin, Wooden spoon, Sieve, 6 Silicon cup cake cases, Measuring jug and 3 Cookie cutters.

A couple of recipes.

Out of the 3 recipes I went for the flapjacks.

Flapjacks are a firm favourite with the Mini Beasts and I've never really used a flapjack recipe without the normal mountain of sugar and syrup.

So I was excited to give it ago, I'm always keen to try new things in the kitchen and to try and fool the boys into eating healthier treats!

Banana & Raspberry Flapjacks

1 Ripe Banana,

150g Dates,

70ml Boiling Water,

85g Dried Figs,

40g Dried Apricots, 

160g Oats 

100g Raspberries.

Makes 16 (depending on how you cut it.)

Method

Preheat the oven to 160C/gas mark 2,

Pop the kettle on and grease and line a 20cm x 20cm tin.

Peel the banana and break into pieces. Place in a jug with the dates and boiling water. 

Leave for 5 minutes.

Chop the figs and apricots into cm squared chunks.

Using a blender blitz the banana and dates into a fine purée.

Combine the purée, oats and chopped fruit in a bowl into well mixed.

Carefully stir through the raspberries.

Press into the pre greased & lined tin and bake for 30 minutes.

Remove from the tin once baked and leave to cool.

Store in a firm tin for up to 5 days.

Freeze well wrapped for up to a month!

Defrost at room temp before serving.

They were super quick to make and I knocked up a batch before putting the dinner on.

It was nice to use different ingredient to what I'm normally used to and all the boys seemed intrigued in all the different dried fruits I was using.

I did actually forget to add the raspberries but luckily I remember as I shut the oven door, so I whipped it out and added in the raspberries and then replaced it back in the oven.

We all really enjoyed tucking into a slice after out dinner.

A perfect after school bake!

No refined sugar and 100% yummy!

From now on I'll be using this recipe rather than the sugary one I normally use.

Rather than having the boys fight over which Fruit Shoot they wanted I decided to make up some quick ice lollies using the Fruit Shoots and remaining Raspberries.

Even though the weather is starting to turn the boys still all enjoy an ice lolly and will always beg me to buy them when I go shopping.

These were easy to do and took only a couple of minutes.

Fill up the mould and then pop in 1 raspberry and make sure you get the lolly stick in the hole of the raspberry to hold it in place.

Freeze over night and enjoy!

Robinson's Fruit Shoots,

MADE WITH REAL FRUIT

There’s real fruit in every drop of Fruit Shoot and each and every one is filled with multi-vitamins. Better still, we don’t add any sugar, artificial colours or flavourings at all.

**Flapjack Recipe creator - Holly Bell**