Instant Grub : Flapjacks

It has been fairly long since the last time I posted and I could use the excuse of being caught up in my first job but even then, not a good enough reason to have such a delayed post. So to make up for the lack of content, I bring to you one of my favourite breakfast recipes. It's oil-free, sugar-free and really easy to make. It's entirely vegan and full of goodness. Here I present my breakfast recipe for possibly the healthiest ever, FLAPJACKS.

Healthy Vegan Flapjacks 

  Flapjacks are possibly the most convenient, filling and healthy breakfast option out there. It takes 40 minutes to prepare on a weekend and you can store them for the rest of the week in freezer bags, take them out of the freezer, thaw, re-heat as necessary and enjoy yourself a filling breakfast. With that said, nothing tastes better than warm flapjacks right out of the oven (cooled appropriately to prevent blistering your tongue) so I would still recommend making smaller batches and having them fresh rather than storing them for too long. When I made this batch, it was my first meal after my detox, on the morning of my flight to India. I prepared 2 trays of these for the entire family to have as breakfast, and in the flight if anyone got a little peckish along the way. I might have overestimated our appetites because I ended up having these for lunch as well, not that I minded at all. Just a slight heads-up though, for those who like their flapjacks to be crunchier, these are more cake-y in texture due to the absence of oils which would otherwise give them the extra crunch. However, the nuts and seeds seem to perfectly compensate that for me. Keep scrolling to see photos of the ingredients and the recipe.

Preparation:

 Medium-sized ripe bananas (the spottier the better)

 Apples of your choice, I used Royal Galas
 since I needed to clean the fridge out but
 I would rather Fuji Apples. Granny Smiths work fine too.

A mix of nuts and seeds;

 I used pumpkin seeds, sunflower seeds, chia seeds, melon seeds and almonds

 but you could throw in whatever you like.

Roasted rolled oats

 "Flax egg"                                          Cinnamon

 Goji berries and currants (but you could use raisins)

Unbaked chocolate version and "original" version

           

The final result of the "Original"

Total preparation time (including baking time): 40min
Makes 10 servings

The Recipe

Ingredients

(Wet-Ingredients)

3-4 medium-sized ripe bananas
3 small apples, grated
2 Tablespoon Flax seeds + 1/4 Cup water

Approx. 1 Cup of dates soaked in water 

Sweetener to taste (eg. agave nectar, maple syrup)

(Dry Ingredients)

2 Cups of Rolled Oats
1/2 Cup nuts+seeds
1/4 Cup dry fruit
1 Tablespoon Chia seeds
2 Teaspoon Cinnamon 

(For the Chocolate Version)

3 Tablespoon cocoa powder
1/4 Cup cocoa nibs/vegan chocolate chips 

Directions

1. Preheat oven to 180°C

2. Place all wet ingredients in a blender and blend till smooth.
3. On a medium flame, dry roast rolled oats until slightly golden-brown.

4. Similarly, dry roast nuts and seeds on a medium flame.

5. In a large bowl, mix all dry and wet ingredients.

6. If making the chocolate version, mix in the additional 2 ingredients.

7. Transfer mixture onto a lined baking pan/tray (depending on thickness of flapjacks you prefer). 

8. Place in oven and bake for 25min-30min until the top turns brown and skewer comes out clean,

9. Take out from oven and allow to cool for 15min. Cut up into desired size and enjoy with a glass of non-dairy milk. 

Give this recipe a go and let me know how it turns out. Happy Breakfast!!💙💚