WFPB Flapjacks
In the UK, “flapjack” refers to a sweet oat bar traditionally made with butter, sugar, and golden syrup, quite different from the North American pancake we associate with the same name! These WFPB Flapjacks are a nourishing twist on the classic European treat, made entirely from whole-food, plant-based ingredients with no added oils or refined sugars. Think of them as a naturally sweet, chewy oat bar that’s perfect for breakfast, snacks, or an on-the-go energy boost.
Servings 16
Calories 115kcal
Equipment
- 1 Food Processor
Ingredients
- 1 Apple
- 3/4 cup Cashews
- 1 cup Pitted Dates loosely packed
- 1 1/2 cups Oats
- 1/2 cup Unsweetened Shredded Coconut
- 1 tsp Vanilla Extract
Instructions
- Place the dates and cashews in a bowl and cover with boiling water. Soak for 10 minutes. Drain, reserving the soaking liquid.
- Preheat the oven to 400°F (200°C) and line an 8×8-inch baking pan with parchment paper.
- Core and chop the apple (no need to peel).
- In a food processor, combine the apple, cashews, dates, vanilla, and 2 tablespoons of the reserved soaking liquid. Process until fairly smooth.
- In a large mixing bowl, combine the oats and shredded coconut. Add the fruit and nut mixture and stir until well combined.
- Spread the mixture evenly into the prepared pan, smoothing the top.
- Bake for about 20 minutes, or until the edges are crisp and the top is golden.
- Let cool completely before cutting into pieces
Notes
Optional add-ins
Try adding cinnamon, cardamom, or a handful of chopped nuts or dried fruit to vary the flavour and texture.
Soaking water
Don’t discard the cashew-date soaking water! It’s naturally sweet and nutrient-rich, perfect for using in chia pudding, overnight oats, or smoothies for extra flavour and nutrition.
Texture tip
For chewier flapjacks, bake for a slightly shorter time; for firmer, crispier edges, bake a few minutes longer.
Storage
Store in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage. Delicious chilled or lightly warmed.
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