Vegan & gluten-free banana, beetroot & blueberry flapjacks
Winner of this year's Soil Association BOOM (Best of Organic Market) Awards Food Blogger, Rebel Recipes' Niki Webster shares her vegan and gluten-free banana, beetroot and blueberry flapjack recipe
Prep time: 10 minutes
Cook time: 20 minutes
3 really ripe organic bananas, chopped
2 cooked organic beetroots
2 scoops acai (optional)
1/3 cup maple syrup
2 tbsp almond butter
2 cups organic gluten free oats
1/3 cup flax
1/3 cup sunflower seeds
1/3 cup sesame seeds
1/3 cup ground almonds
1 tsp cinnamon
1 tsp mixed spice
Pinch chilli flakes
1/3 cup melted coconut oil
1/2 cup blueberries
Handful muesli or mixed nuts and seeds
Pre heat the oven to gas mark 5/190c.
Mix all the dry ingredients in a large bowl.
Add the banana, beetroot, almond butter and acai to a food processor until thoroughly blended.
Heat the coconut oil very gently in a saucepan until melted then add to the wet mix – pulse for a second.
Add the wet mix to the mixture and stir well until everything is combined (this shouldn’t be too wet).
Line a baking tray with grease proof paper and spread the mix on top, around an inch thick.
Top with the blueberries and your choice of crunchy toppings.
Bake for 30 minutes then test the middle of the flapjacks with a knife to ensure they are cooked through. If not then bake for a further few minutes and test again.
Remove from the oven, leave to cool slightly and then divide into squares.
The awards recognise amazing organic products, retailers, restaurants and bloggers who promote organic food and living. Judged by an independent panel of well-known experts, including chefs, restauranteurs, food writers and specialists, celebrity foodies and consumer judges, the winners showcase the very best of the UK’s organic food and drink industry.