I made these delicious date, lemon and banana flapjacks for a yoga, chai and cakes morning I had in Tuam. I worked from this recipe by FreefromFairy and just tweaked a few things and then topped it with a chocolate and coconut ganache.
250 g Oats
150 g dates soaked in boiling water (keep the ‘date-water’ for the ganache topping)
80 g coconut oil
1 small banana
1-2 tsp vanilla
1 tsp bicarb soda
1 handful raisins/sultanas (Vegan choc chips would probably also be pretty good instead or as well !!)
1 tsp cinnamon
1 handful toasted flaked almonds
Grate rind of 1 lemon (also orange would work quite well with too)
-Pre-heat over to 180 degrees.
-Melt the coconut oil, be careful not to overheat – just heat it gently until it turns to liquid.
-Add the vanilla essence, pre-soaked dates (without the water) and the banana. Blend gently with an electric blender until all are combined.
-Toast the almonds. I dry toast them on a non-stick pan, but be careful as the burn quickly and continue to cook after the heat is turned off so remove immediately or turn heat off just as they start to turn golden.
-In a separate bowl combine the oats, bicarb of soda, cinnamon, toasted almonds and lemon rind.
-Add the coconut oil mixture to the oats and stir until all of the oats are coated in the mixture.
-Place the mixture in a well greased shallow tin, I grease with coconut oil but any oil will do.
-Bake for 20-25 mins (@180 degrees) until the top turns a golden brown. Remove from the oven and allow to cool slightly in the tin. I top the flapjack cake with the ganache before I cut it into pieces and remove from the tin.
Chocolate – coconut ganache
80 g dates soaked in a little water (keep the date water)
1-2 tbsp coconut oil
2- 3 tbsp raw cocao powder
use some of the reserved date water to get desired consistency
I had never made a vegan ganache before so I just used whatever I could find in the cupboard and it came out pretty well! Just keep tasting along the way until you get the right flavour and consistency.
Place all of the ingredients in a blender, adding the date water bit by bit until you get the consistency you would like. It usually thickens anyways if you are making it in advance so I always add a little bit more water so it is easy to spread and it usually firms up after a while.
Spread a nice, thick layer over the top of the cooled flapjacks- the more the merrier as it really compliments the texture of the flapjacks and who doesn’t love chocolate icing 🙂
You can sprinkle all sorts on the top of these delicious treats:
- Desiccated coconut
- Toasted, crushed hazlenuts
- Toasted crushed peanuts (any nuts really)
- Fresh berries – strawberries, blueberries.
- Lemon/Orange rind
- Ground seed and berry mix
- A sprinkle of chilli powder? Maybe even add bit to the mixture
- Pink Himalayan salt
- Coffee could be used instead of the date water in the mixture (Yes, I have a coffee problem!) – or rum!
Let me know of any more toppings you come up with!