These energy-packed vegan fruit flapjacks are yummy, chewy and, above all, simple to make. A fruit-filled treat great for breakfast or for snacking on during the day.
Flapjacks are such a quintessentially British food. As many of you know I grew up in Italy, and I’m pretty sure none there has ever heard of tried something like flapjacks. So, the first time I had a bite of this delicious oat bar was few years ago here in London, and I absolutely loved it. But I never attempted to make my own until a couple of days ago, and I’m so glad I did, homemade flapjacks are a million times better than store-bought.
These fruit flapjacks are surprisingly easy to make, and simply great when you crave something sweet but kind of healty-ish.All you need for these vegan fruit flapjacks is super simple ingredients: flour, sugar, coconut oil, agave nectar, spices and your favourite dried fruits. The ginger and cinnamon give a nicely spiced aroma, that definitely brings these fruit flapjacks to the next level.The method is just as simple as the ingredients used. All you have to do is stir together sugar, coconut oil, and agave nectar, and heat until melted. Then, add in the remaining ingredients: flour, spices and dried fruits ( I used a combo of dried apricots, pears, prunes and cranberries). Once all the ingredients are stirred together, just transfer the mixture into a baking tray and bake for 30 mins. Et-voilà, before you know it, you’ll have a batch of delicious, gooey homemade flapjacks to snack on during the week.This recipe is deliberately inspired by these Ginger & Fruit Flapjacks made by a lovely food blogger friend, Izzie King from Coriander Queen. She was the biggest ginger fan ever, and she always tried new creative ways to incorporate it into her recipes, including these flapjacks. Sadly, Izzie lost her battle to cancer last month, and the food blogging community, me included, wanted to remember her the best way we could, so we thought that recreating her recipes would be a nice way to celebrate her beautiful soul.
I made a few changes to her original recipe, to make it conveniently vegan and a bit more loaded in fruit. Also, Izzie recommends to add glace ginger pieces into the mix (which unfortunately I didn’t have), so if you have it on hand, make sure to add it too.
I really hope Izzie would have loved my way of reinterpreting her recipe. Please make sure to check out all the other recipes the rest of the food blogging community made to pay tribute to Izzie, you’ll find them at the end of this post. Thank you Izzie for sharing with all of us your creativity and passion for food, we will always remember you.I hope you’ll give this recipe a try, if you do please leave a comment below and/or share a picture on Instagram or Twitter with the hashtag #corianderqueen.
- 1 tbsp agave nectar
- 140g coconut oil
- 110g caster sugar
- 115g all purpose flour
- 150g rolled jumbo oats
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp bicarbonate of soda
- 150gr dried fruits, finey chopped ( I used a mix of dried apricots, pears, cranberries and prunes)
- Preheat the oven to 160C/ 320F. Line a small baking tray with baking paper.
- Add agave nectar, coconut oil and sugar into a medium saucepan and heat over a medium heat. Stir everything together until the sugar has melted and you have a syrupy consistency, then remove from the pan.
- In a large bowl, mix together the flour, ginger, cinnamon, oats and mixed dried fruit until combined.
- In a small bowl mix the bicarbonate of soda with a tablespoon of hot water, stir until dissolved and add into the bowl with the dry ingredients.
- Pour in the prepared sugar mixture and mix all the ingredients together until evenly combined.
- Spread the mixture into the prepared baking tray, using a wooden spoon to push the mixture into the corners and flatten the top.
- Bake in the middle of the oven for about 20 minutes or until golden brown on top and nicely crisp on the edges.
- Leave in the tray until cool.
- Once cooled, cut into slices and serve. Transfer to an airtight box and store for up to 5-7 days.
Recipes inspired by Coriander Queen blog – A Tribute to Izzie
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Globe artichoke with balsamic dip on Natural Kitchen Adventures (vegan)
Cider, apple and sausage casserole on Farmersgirl Kitchen
Chocolate orange oat bars on Veggie Desserts (vegan)
Peanut butter chocolate chip cookies on Tin and Thyme (vegetarian)
Arancini (risotto balls) on Coffee & Vanilla (vegetarian)
Rich coffee cupcakes on BakingQueen74 (vegetarian)
Gingerbread cupcakes with orange buttercream on The Veg Space (vegan)
Marmalade and ginger loaf cake on The Crafty Larder (vegetarian)
Ginger and oat cookies on Kavey Eats (vegetarian)
Amatriciana pasta on Kitchen Sanctuary
Treacle tart on Patisserie Makes Perfect (vegetarian)
Crispy fried halloumi on Supper In The Suburbs (vegetarian)
Chocolate fridge cake on Jo’s Kitchen (vegetarian)
Chocolate almond butter cookies on Rough Measures (vegetarian)
Eggless chocolate chip cookies on Simply Sensational Food (vegetarian)
Boozy decadent hot chocolate on Fab Food 4 All (vegetarian)
Easy no bake blackberry cheesecakes on Casa Costello (vegetarian)
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Elderflower and vodka cocktail slush on The Hedgecombers (vegetarian)
Fruit flapjacks on The Petite Cook (vegan)
Tomato, garlic and prawn spaghetti on Hungry Healthy Happy (pescatarian)
Lemon drizzle loaf cake on Penne For Your Thoughts (vegetarian)
Chicken ramen on It’s Not Easy Being Greedy
Stuffed Nutella cookies on Munchies And Munchkins (vegetarian)
Easy Berry Compote on Eats Amazing (vegetarian)
Caipirinha on Lovely Appetite (vegetarian)
Garlic and Lime Coriander Prawns on Travels for Tatse (pescatarian)