Fruity Gluten Free Flapjacks

10 flapjacks

125g Amisa Pure Porridge Oats

120g oat flour (this can be made by blending 125g Amisa Pure Porridge Oats for about 15 seconds until they form a fine, powdery flour)

45g desiccated coconut 

1 tsp baking powder

½ tsp salt

80g coconut milk 

75g dates, pitted 

2 tsp vanilla extract

300g raspberry jam

  1. Preheat the oven to 180/160C fan and line an 8×8 inch baking tray with parchment paper.
  2. Add the porridge oats, oat flour, desiccated coconut, baking powder and salt into a large bowl and mix to combine.
  3. Place the coconut milk, pitted dates and vanilla extract into a food processor and blend into a silky puree.
  4. Pour the wet ingredients into the dry ingredients and mix with a spoon until combined – the mixture should be slightly sticky and crumbly.
  5. Pour ⅔ of the batter into the lined baking tray and spread evenly with the back of a spoon. 
  6. Add the raspberry jam on top and spread evenly with a spoon or spatula.
  7. Break the leftover batter into smaller pieces to create a crumb topping. Sprinkle the crumbled batter over the jam layer without pressing down.
  8. Place the flapjacks in the oven and bake for 25-30 minutes. Check after 20 minutes to see if the crumble topping has started to brown – if necessary, cover your baking tray with some tin foil to avoid the top burning.
  9. Set aside to cool for at least 10 minutes before slicing and serving. Share with friends and family along with an afternoon cup of tea, or as a fruity vegan dessert! These can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.


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