This vegan apple flapjack recipe is super easy to follow but so tasty. These are perfect for an afternoon snack or as a post dinner dessert, so you’ve got to give these a go!
Flapjacks are one of my favourite bakes to make as I love the oaty sweet taste and you can make different versions depending on what fruit/nuts/seeds you have in. I usually make these with my three year old god son and he loves getting involved with mixing all the ingredients together (and of course liking the bowl for all the leftover oaty crumbs!).
This vegan apple flapjack recipe is soooo moreish, they have a layer of caramelised cinnamon apple in the middle which adds moisture and a good level of natural sweetness.
I used Monk fruit in this vegan apple flapjack recipe to make them a little healthier. The Monk Fruit/Erythritol blend I use is by Lakanto which is a low calorie alternative to sugar and can be used like for like as sugar (i.e. 1 cup sugar = 1 cup monk fruit). I usually use a combination of both Lakanto sweetener and brown sugar as I prefer the overall taste and sweetness when I use a blend of the two. Don’t worry if you don’t have any of this as you can use sugar/honey/syrup instead but just bear in mind that they will be higher in overall sugar.
I personally like my flapjacks chewy yet soft so I substitute some of the oil with tahini which adds a nice texture and flavour. You can use peanut butter instead of the tahini but I personally think tahini gives a more fudge like texture. However, for this specific vegan apple flapjack recipe, I did use some peanut butter to make a drizzle to go over the top. I use Mani life light roast smooth peanut butter, which is one of the best tasting natural peanut butters I tried!
If you fancy trying out some more flapjacks you can check out my other recipes here:
Vegan Apple Flapjacks with a Peanut Butter Drizzle
Oaty flapjacks with a sweet cinnamon apple layer topped with a peanut butter drizzle.
For the flapjacks
- 1 cup sunflower oil, (or melted coconut oil)
- 0.5 cups brown sugar
- 0.5 cups Lakanta Monk fruit sweetener (or substitute with low sugar sweetener or sugar)
- 1 cup ground oats (blend oats in a blender or just use wholewheat flour)
- 2 cups traditional oats
- 1/2 cup almond flour (optional- replace with ground oats or desiccated coconut instead)
- 1.5 tbsp tahini (or smooth peanut butter)
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 apples, peeled and cored, 1 finely sliced and the other grated
- 1 tsp ground cinnamon
- 1 tsp vegan butter
- 1 tsp agave syrup or sugar
- 1 tsp vanilla essence
For the drizzle
- 1 tbsp icing sugar, sifted
- 2 tbsp plant milk (add more/less if needed)
- 1 tbsp smooth peanut butter
For the flapjacks
Preheat oven to 180C and line a medium sized square baking tray with baking paper (mine is roughly 22cm X 22cm)
In a large bowl, whisk together sunflower oil (or melted coconut oil) , vanilla essence, tahini, sugar and monk fruit sweetener (if using)
In a separate bowl combine the ground oats, traditional oats, ground almonds, baking soda, and salt. Add the liquid mixture and stir to combine
Place just over half of mixture into the prepared pan (should be roughly 3mm thickness). Even out by pressing the mixture with a metal spoon or with your fingers.
Heat a sauce pan on medium heat and add the butter, cinnamon and agave syrup. Add both the chopped and grated apples. Add a few splashes of water if the pan is looking dry. Lower the heat and cover. Cook for a few minutes until the apples have softened.
Pour the apple puree on the flapjacks and evenly spread the mixture, but leave a bit of space from the edges
Sprinkle on the remaining oat mixture and press down gently
Bake in preheated oven for 20 minutes or until crust is golden brown.
Remove from oven and let cool completely at room temperature.
For the Peanut butter drizzle
Add 1 tbsp of plant milk to the peanut butter in a microwave safe cup and stir with a mini whisk or fork
Microwave for a few seconds on low heat if necessary to make the peanut butter mixture runnier
Add the peanut sauce to the sifted icing sugar in a small bowl then stir. Add another tbsp of plant milk if necessary and stir until you have a slightly runny smooth mixture
Once the flapjacks have completely cooled, drizzle the peanut butter icing over the flapjacks with a small spoon.
Cut into squares and serve