Oaty flapjacks with an raspberry jam layer topped with a peanut butter drizzle and crushed peanuts
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, peanut butter, and sugar
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 the jam and fresh raspberries. Add 1 tbsp of water. Lower the heat and cover. Cook for a few minutes until the jam starts to slightly bubble.
Once the jam mixi has cooled slightly, pour it 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.
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.
Sprinkle over crushed peanuts
Serving suggestion: Vegan vanilla ice cream if served for dessert