Lemon & Coconut Flapjacks with Lemon Curd!
Vegan, Dairy-free, Egg-free, Wheat-free, Gluten-free, Guilt-free.
This recipe has been inspired by Deliciously Ella.
I decided to add lemon to compliment the sweetness in the recipe and make it more interesting and zesty. Along with the flapjack i made a zesty lemon curd. You can spread the curd over the flapjack or dip it in. Either way it tastes divine!
This recipe makes plenty of lemon curd, so the rest can be enjoyed with your favourite vegan yoghurt, swirled onto pancakes, as a yummy filling for a cake, making lemon curd tarts, or just spreading onto toasted bread.
This recipe is low in sugar and the cashews have plenty of protein.
The lemon curd is more sugary, but a little of something so tasty occasionally is a real treat.
...
Ingredients
-355grams of gluten-free oats
-4 Tablespoons of coconut oil
-2 large bananas
-1 & 1/2 Tablespoons of maple syrup
-5 Tablespoons of cashew butter
-1/2 Cup of unsweetened desiccated coconut
-1 Lemon (juice & zest)
...
Lets get baking....
Step 1- Grease a flapjack tin with coconut oil and pre-heat your oven to 180degrees.
Step 2- Peel and mash the bananas, then place them into a saucepan along with the maple syrup, cashew butter and coconut oil. Then gently heat until smooth.
Step 3- In a large mixing bowl add the oats, desiccated coconut, lemon juice and zest. Pour the warm mixture over the dry oats and mix together with a wooden spoon until fully combined.
Step 4- Spoon there mixture into your greased tin and carefully place in the oven and leave to bake for around 15-20 minutes, or until golden brown.
Step 5- Allow to cool before cutting into delicious squares!
Homemade Lemon Curd
Ingredients
-5 lemons (juice)
-6 Tablespoons of unsweetened soya milk
-2 Tablespoons of soya margarine
-Pinch of salt
-4 Tablespoons of corn flour
-1 & 1/2 Cup of cane sugar
...
Step 1- Place the lemon juice, corn flour, sugar and salt into a small saucepan and gently heat while stirring with a hand whisk.
The mixture will begin to thicken.
Step 2- Remove the curd from the heat and pour into a small bowl, adding in the soya milk and dairy-free margarine.
Whisk together.
Step 3- Cover the bowl with cling film and place into the fridge for 15 minutes and serve.
If you like, give it a try yourself, and let me know how you get on :)
I hope you liked this recipe.
Make sure you follow me on my Instagram for Daily/regular updates (and cutie pictures of my Kitty cat)<3
My Instagram- https://instagram.com/thelittleblogofvegan/
If you like, give this a try yourself and let me know how you get on, i hope you like this recipe!Share and follow me for more yummy posts to come!
Holly Jade
This recipe has been inspired by Deliciously Ella.
I decided to add lemon to compliment the sweetness in the recipe and make it more interesting and zesty. Along with the flapjack i made a zesty lemon curd. You can spread the curd over the flapjack or dip it in. Either way it tastes divine!
This recipe makes plenty of lemon curd, so the rest can be enjoyed with your favourite vegan yoghurt, swirled onto pancakes, as a yummy filling for a cake, making lemon curd tarts, or just spreading onto toasted bread.
This recipe is low in sugar and the cashews have plenty of protein.
The lemon curd is more sugary, but a little of something so tasty occasionally is a real treat.
...
Ingredients
-355grams of gluten-free oats
-4 Tablespoons of coconut oil
-2 large bananas
-1 & 1/2 Tablespoons of maple syrup
-5 Tablespoons of cashew butter
-1/2 Cup of unsweetened desiccated coconut
-1 Lemon (juice & zest)
...
Lets get baking....
Step 1- Grease a flapjack tin with coconut oil and pre-heat your oven to 180degrees.
Step 2- Peel and mash the bananas, then place them into a saucepan along with the maple syrup, cashew butter and coconut oil. Then gently heat until smooth.
Step 3- In a large mixing bowl add the oats, desiccated coconut, lemon juice and zest. Pour the warm mixture over the dry oats and mix together with a wooden spoon until fully combined.
Step 4- Spoon there mixture into your greased tin and carefully place in the oven and leave to bake for around 15-20 minutes, or until golden brown.
Step 5- Allow to cool before cutting into delicious squares!
Homemade Lemon Curd
Ingredients
-5 lemons (juice)
-6 Tablespoons of unsweetened soya milk
-2 Tablespoons of soya margarine
-Pinch of salt
-4 Tablespoons of corn flour
-1 & 1/2 Cup of cane sugar
...
Step 1- Place the lemon juice, corn flour, sugar and salt into a small saucepan and gently heat while stirring with a hand whisk.
The mixture will begin to thicken.
Step 2- Remove the curd from the heat and pour into a small bowl, adding in the soya milk and dairy-free margarine.
Whisk together.
Step 3- Cover the bowl with cling film and place into the fridge for 15 minutes and serve.
If you like, give it a try yourself, and let me know how you get on :)
I hope you liked this recipe.
Make sure you follow me on my Instagram for Daily/regular updates (and cutie pictures of my Kitty cat)<3
My Instagram- https://instagram.com/thelittleblogofvegan/
If you like, give this a try yourself and let me know how you get on, i hope you like this recipe!Share and follow me for more yummy posts to come!
Holly Jade
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