banana oat

Quick & Easy Banana Flapjacks

Its a busy time of year. As everyone seems to be running around buying presents & making last minute preparations, you can find us in the kitchen - baking treats and drinking hot chocolate by the fire. These flapjacks are perfect for busier times.... they're simple to make, really delicious & are equally perfect as an afternoon treat or breakfast on the go.

Quick and Easy Banana Flapjacks

A few weeks ago we were sent some natural malt extract by Potter's Herbal, which goes perfectly in this recipe. Made using pure barley extract, this is a great substitute for refined sugars and also gives a delicious flavour to the flapjacks. If you don't have this, feel free to use honey or maple syrup instead!  

Ingredients (Makes 12)
2 cups of rolled oats
1 cup of seeds (we use a combination of sunflower & pumpkin)
2 tablespoon sesame seeds
3/4 cup of raisins or sultanas
1 cup desiccated coconut (unsweetened) 
1/4 cup of coconut oil
3 tablespoons of malt extract (could be substituted with honey or maple syrup)
3 ripe bananas
2 tablespoons of chia seeds (mixed with 8 tablespoons water)
1/3 teaspoon of salt

1. Preheat your oven to gas mark 5. 
2. In a cup, thoroughly mix together the chia seeds with 8 tablespoons of water & set aside.
3. In a small pan gently melt the coconut oil. Then in a small bowl, thoroughly mash the bananas.
4. In a mixing bowl combine all the other ingredients, drizzle in the malt extract using a spoon and mix well. Then mix in the melted coconut oil, chia seed gel and the mashed bananas.
5. Now using your hands press out the mixture onto a greased medium sized baking tray. We normally make them just under an inch thick. 
6. Cook in the oven for 25 minutes or until nicely golden on the top. Allow to cool slightly, then cut them up into squares and enjoy!

(Optional tip: For extra deliciousness, after cutting up, you can spread them individually on a larger baking tray and cook for another 5-10 mins so they are even more caramelized)

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We hope everyone has an incredible Christmas full of love, health and good food <3 

Vegan Banana Oat Pancakes

Autumn is arriving with all of its beauty; the leaves dancing through their days alongside a brisk, awakening wind. I have to admit, after a year travelling and living in 35°C heat, we're both struggling a little with this seasonal change. I'm writing this somewhere beneath a huge pile of blankets, no kidding! All this cold means that warm, cosy breakfasts are a saviour right now. Especially these pancakes, which are a favourite to make no matter what the weather. They also happen to be incredibly easy and cheap to make,  with really basic ingredients transforming into a comforting, delicious meal. I love how pancakes lie somewhere between breakfast and dessert - there's no rules, just tastiness...  

vegan banana oat pancakes

Batter Ingredients (Makes approx 12 small pancakes)
1 cup of oats
1 ripe, medium banana
1 full cup of liquid (we use half oat milk & half water.... but can substitute with any nut milk or just water!) 
1 tablespoon of chia seeds (egg replacement)
1/2 tsp of ground cinnamon
1/2 tsp grated nutmeg
A pinch of sea salt

1. Place all ingredients in a blender and process into a smooth batter. 
2. Let the batter sit for around 30 minutes. This step is important so that the chia seeds can bind the batter together! We put ours in the fridge but it's not totally necessary. If you're very prepared, you can make your batter the night before.
3. In a medium non-stick pan, heat 1/2 tsp of coconut oil on a low heat. Once the pan is hot, pour your batter into circular pancake shapes. We normally fry 3 small pancakes at a time. Fry until golden on both sides. 
4.Once ready, it's time for toppings! This stage is completely up to you - nut butters, cacao nibs, chopped nuts, extra cinnamon, coconut oil, berries, banana, honey, maple syrup .... whatever you fancy to set you up for a great day <3

What breakfasts/foods do you crave as the seasons change?