Tag Archives: oat

Vegan Raisin Cookies

Cookies, Gluten-Free, Recipes, Snacks, Vegan, , , , , , ,

These delicious vegan raisin cookies are very moreish and did not last long in our house! My brother loved them! It is amazing how quick and easy it was to make this tasty treat! Additionally they are gluten free and vegan!

Vegan Raisin CookiesVegan Raisin Cookies Vegan Raisin Cookies

Makes 13 cookies

Ingredients

225g Gluten free oats

1 tsp Baking powder

100g Raisins

150ml Almond milk

100ml Rapeseed oil

2 tbsp Agave nectar

Instructions

Firstly preheat the fan oven to 180C.

Now weigh out the oats and pour them into a blender (I used the Vitamix) with the baking powder. Blend until you have a fine oat flour.

Next pour the oat flour into a bowl. Add in the raisins and mix in well with a wooden spoon. Make a well in the middle of the flour. Now pour in 100ml almond milk, the rapeseed oil and the agave nectar. Mix together until it forms a sticky cookie dough. Add the remaining almond milk to mix in any flour sticking to the sides of the bowl.

Now put a piece of baking paper on a baking tray. Next scoop out the dough using a dessert spoon and drop each portion onto the baking tray. Spread out evenly. Now press down on each cookie with the back of the spoon to flatten them slightly.

Place in the oven and bake for 25 minutes.

Finally remove from the cookies from oven and leave to cool.

Enjoy your cookies! Store in an airtight container and eat within a week.

Inspired by the recipe on Violet’s Veg*n e-Comics.

[amd-zlrecipe-recipe:20]

Quick Gluten Free Flapjacks

Gluten-Free, Recipes, Snacks, Vegan, , , , , , , , , ,

This flapjacks were inspired because a friend said I should make some cookies and I had a bag of gluten free muesli sitting in the cupboard. So I thought I would create some quick gluten free flapjacks! The recipe is so quick and simple to make, just take the gluten free muesli, add the liquids, mix and bake it in the oven for 20 minutes! It is a tasty and healthy snack that anyone can make within half an hour.

Quick gluten free flapjacks Quick gluten free flapjacks

Makes 9 flapjacks

Ingredients

375g Gluten free muesli

1/2 tsp Cinnamon

2 tbsp Agave nectar

100g Rapeseed oil

100ml Filtered water

Instructions

Preheat a fan oven to 180C.

Weigh out the muesli and add in into a bowl. Sprinkle on the cinnamon. Pour in the rapeseed oil, filtered water and agave nectar. Mix in well. Pour the mixture into a 9 inch square flapjack tray. Press down with a wooden spoon until the mixture is smooth and even all over.

Place in the oven and bake for 20 minutes.

Remove from the oven and leave to cool. Cut into 9 squares.

Store in an airtight container and eat within a week.

[amd-zlrecipe-recipe:19]

Gluten Free Oat Flapjacks

Breakfast, Gluten-Free, Recipes, Snacks, Vegan, , , , , , , ,

Enjoy these tasty gluten free oat flapjacks! They make a great healthy snack or a quick breakfast! Having discovered recently that I can eat oats if they are gluten-free without having a reaction, I’m thrilled to be able to make this vegan version of these tasty flapjacks that I used to make years ago, replacing the butter with coconut oil.

gluten free oat flapjacks gluten free oat flapjacksgluten free oat flapjacks

Makes 9

 Ingredients

100g               Dates

100ml             Filtered water

100g               Coconut Oil

1tbsp              Ground flaxseed

2tbsp              Agave nectar

50g                 Almonds

50g                 Pumpkin seeds

200g               Gluten free oat flakes

Instructions

Soak the almonds and pumpkin seeds overnight.

Preheat the oven to 180C.

Chop the dates and add to a pan with the water. Simmer until the dates are soft.

Now add the coconut oil and allow to melt. Add the agave nectar and mix in.

Chop the almonds and add to the pan with the whole pumpkin seed. Mix well.

Finally pour in the oat flakes and mix thoroughly.

Pour the mixture into a square baking tray and press down firmly with a wooden spoon.

Bake in the oven for 20 minutes.

Remove and leave to cool. Now cut into 9 pieces.

Store in a cool, dry place and eat within a week.

[amd-zlrecipe-recipe:18]