Hello beauties! Are you enjoying your weekend? Here, it’s just been a lovely one, went to a local market yesterday with many nice local artisans. And I couldn’t believe it, but there were two stands totally vegan! While I am doing the Limpia at the moment, I had to take a couple of things from both of them and put them in the freezer so that I’ll be able to enjoy them after I finish the cleanse. And they should be back for another market in a few months. Really looking forward to it! As I am currently not eating things like pasta, bread, pasta, etc. I wanted something sweet that I could enjoy now and these Healthier Vegan Flapjacks by LazyCatKitchen are just perfect! Can have them for breakfast or for a quick snack. So, here is the recipe.

Ingredients

• 120 g / ½ cup peanut butter (or other nut or seed butter)
• 160 ml / 2/3 cup maple syrup
• 85 g / 1/3 cup mashed ripe banana (1 largish banana)
• ¼ tsp baking soda
• ¼ tsp fine salt
• 350 g / 3½ heaped cups large rolled oats* (GF certified if needed)

Topping (optional)

• 50 g vegan dark (70%) chocolate, melted or this chocolate drizzle

Method

1. Preheat the oven to 170° C / 340° F (no fan) oven and line a 20 cm / 8″ square baking tin (or similar) with baking paper.
2. Combine peanut butter and maple syrup in a mixing bowl, until the mixture is smooth and homogenous. I like to use a wire whisk for that.
3. Next, mix in well mashed banana, baking soda and salt.
4. Finally add in the oats. Stir until all the oats are evenly coated in the mixture and the ‘dough’ is sticky but not overly wet – if it’s too wet, add a little bit more oats (this can happen especially when using cups to measure the oats).
5. Transfer the mixture to the prepared baking tray. Compress the mixture really well to make sure the bars hold together after baking – using an upside down glass is a good way.
6. Bake for about 30 minutes, until the oats start turning golden brown around the edges but resist the temptation to overbake as it will make the bars dry and crumbly.
7. Remove from the oven, compress the bars lightly again while warm.
8. OPTIONAL: Melt the chocolate over a water bath if using. Drizzle over the cooled bars.
9. Allow the bars to cool down completely and allow the chocolate topping to set before cutting with a sharp knife. Store in an airtight container, at room temperature, for up to a week.

I hope you’ll enjoy them!

Love,

TVCL xx