I know that it may come as a surprise (I think I’ve even shocked myself) but yes, I actually managed to bake something. If you’ve been following my blog for any amount of time then you’ll know that I usually stick to no bake desserts; I’m not entirely sure why I just really enjoy making them and I think that the disastrous experience that I once had with a Nutella banana bread loaf put me off slightly – how something can be completely raw on the inside after 3 hours in the oven I will never quite understand! Whilst no bake treats still remain my favourite, I seem to have had quite the baking bug over the past few weeks – I don’t know whether it’s the fact that I’ve been inspired by Bake Off or the sudden drop in temperature but I figured that flapjacks would be a pretty good place to start – they are such a simple sweet treat but there’s something about them which is so satisfying!
I’m currently obsessed with cashew butter at the moment – it’s definitely an underrated nut butter in my opinion but it’s incredible for toppings oats, nice cream bowls and it’s super creamy so makes these flapjacks taste extra indulgent and provides them with an almost gooey texture. If you don’t have it on hand though then peanut, almond or your nut butter of choice would work just as well in this recipe. With just 6 ingredients, 1 bowl and ready in less than 30 minutes these are the perfect treat to batch cook for the week ahead. I love them alone as a quick snack or dessert, but they’re also amazing crumbled over a nice cream bowl or served with vegan ice cream and a drizzle of nut butter or they even double up as breakfast bars too!
Ingredients (makes 6)
- 200g jumbo rolled oats
- 100g cashew butter
- 50g ground almonds
- 3 tbsps cacao powder
- 3 tbsps coconut oil, melted
- 1/2 cup and 1 tbsp maple syrup
- optional: tsp maca powder
- Pre-heat the oven to gas mark 4 and line a small baking tray with greaseproof paper.
- Add all of the ingredients to a large mixing bowl and mix until fully combined.
- Transfer the mix to the lined baking tray and place in the center of the oven for 15 minutes.
- Remove and allow to cool completely before slicing into 6 equal flapjacks. Store in an airtight container for up to 5 days, or freeze any leftovers where they’ll keep for up to a month.
- Enjoy alone as a snack, crumbled on top of a nice cream bowl or served warm with vegan ice cream and a drizzle of nut butter.
I love seeing you guys recreate my recipes so if you make these, don’t forget to tag me on Instagram @nourishingyas and #nourishingyas x