Vegan protein flapkacks
Vegan protein flapkacksServes: 14 Prep Time: 10 minutes Cooking Time: 20 minutes
These protein packed bars are the perfect filling and nourishing snack. To make them school friendly, make sure you opt for sunflower seeds instead of sliced almonds and you’ll be set!
2 1/2 cups rolled oats
1 cup unflavoured vegan protein powder
1/2 cup sunflower seeds / sliced almonds
1/2 cup coconut sugar
1/3 cup Pureharvest Rice Malt Syrup
1/2 cup coconut oil
100 g vegan dark chocolate
Preheat the oven to 160 C and grease a 18cm square baking tin and lice with parchment paper.
Place the rolled oats, seeds and protein powder in a large bowl.
In a saucepan on a low-medium heat melt the butter, sugar and rice malt syrup until everything is melted. Pour this into the oats mixture and mix well.
Pour the mixture into the prepared tin. Using the back of a wooden spoon, press the mixture down very firmly.
Bake in the oven for about 20 minutes, or until golden brown.
Remove from the oven and allow to cool completely in the tin. While it's cooling, melt some dark chocolate and drizzle over the top of the flapjack while it is still cooling.
Once the flapjack is completely cooled and the chocolate has hardened. Remove from the tin. Using a sharp knife cut into squares or rectangular shaped bars. Should make around 14 bars.
Store in an airtight container and enjoy as a snack. Also perfect for putting into the kids lunch boxes as it contains no nuts if you opt for sunflower seeds over almonds.