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Gluten free & Vegan easy bake flapjack with coconut, honey and nuts recipe
The word "Flapjack" appears to have originally come from good old Shakespearian England and back then was a popular term for a simple, flat tart. The OED records the single word "flapjack" (instead of hypenated, see below) as being regularly used over 500 years ago, as early as the beginning of the 16th century - as previously mentioned around this time it seems to have been the description for a flat tart.
Shakespearean references to "flap-jacks" in Pericles, Prince of Tyre. However this is considered to be one of several anachronisms in his many historical plays, and does not suggest that he thought it was a middle eastern dish or anything somewhat exotic. We can safely assume that it's merely a very common description of an English dessert of those times.
To quote Act II Scene I of Pericles, Prince of Tyre: "Come, thou shant go home, and we'll have flesh for holidays, fish for fasting-days, and moreo'er puddings and flap-jacks, and thou shalt be welcome."
Later, flapjack would be used to describe something similar to an apple flan, but it is not until 1935 that the word is first used to describe a sweet dessert or tray bake, made mostly of oats.
Just a little more information, whilst here in the UK in 2021, this usage has mostly superseded earlier recipes (of apples etc), in North America the common term "flapjack" actually refers to pancake style mixes cooked in a frying pan!
Total cooking time: 20 mins
Ingredients:
Method
Preheat oven to 180c, and grease a small square tin with some oil, or you can line with baking paper
Mix the dry ingredients together such as the oats, coconut, pinch of salt and chopped nuts
Mix the rapeseed oil, golden syrup and honey together until well mixed.
Now add the wet and dry ingredients together and mix well making sure no lumps remain
Spoon and layer the mix onto the baking tray evenly
Place in the oven and bake until nice and golden (take care that it does not burn as honey is added in the mix). Cook at around 150degree for 15 mins and then may need to increase the temperature to 180degree for 8-10 mins for a golden top.
The bake should remain moist and not be too dry
Once baked remove from the oven and cool in the tin and then cut into squares
Leave to cool further and if preferred drizzle some pure coco or honey for a fresh hit of flavour
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Preparation time: 20 mins, Total time: 60 mins
Servings 4-6
Ingredients:
Method:
Preheat oven to 180 deg Celsius
Following directions on the pack of lasagne cook, drain and set aside the lasagne sheets for a few minutes so that still firm to handle
In a bowl mix the drained cannelloni bean, tomatoes and the sweetcorn. Season with salt and sugar and dried or fresh herbs.
Now coat a suitable baking tray with olive oil
Spread the first layer of noodles around 3 sheets overlapping each other. Then spread a third of the ready prepared lasagne sauce and lay the vegetable mix on top. Arrange 3 noodles to cover and then repeat the layering. Finally coat the top with the remaining lasagne sauce and bake for around 30-40 mins or until the top is golden.
Allow to cool and then instead of cheese add the final topping of Peri Peri Mayonnaise and Tomato Basil Pasta
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