Everyone in our house loves a homemade flapjack. I decided to jazz up a simple flapjack recipe with a few cupboard essentials that we had in the kitchen, and created a scrumptious, 100% vegan, Bounty-bar-inspired treat.
300g dairy-free spread (I used the sunflower spread by Pure)
150g coconut sugar
6 tablespoons golden syrup
100g desiccated coconut
50g dairy free dark chocolate chips
Raw cacao powder or grated cacao to cover
- Preheat the oven to 180 degrees
- Put the spread, coconut sugar and golden syrup into a large saucepan and gently heat until melted and combined.
- Stir in the desiccated coconut until combined.
- Stir in the oats gradually, until completely combined.
- Stir in chocolate chips
- Spoon into a silicone brownie/flapjack tray and use the back of a spoon to smooth the top.
- Sprinkle with cacao powder or grate a block of raw cacao over the top in a thin layer.
- Bake in the centre of the oven for 20 mins.
- Allow to cool for 10 minutes.
- Whilst still warm, use a knife to cut into 12 roughly equal sized squares, or smaller fingers if you’re making for toddlers.
- Once completely cool, tip out and use a sharp knife to cut properly.
Tip: Add extra golden syrup for a gooier, stickier flapjack.
It’s easy when raising vegan toddlers, or any toddlers for that matter, to fall into the trap of reaching for convenient, packaged snacks when you need to give them something quick to nibble on. I’m definitely guilty of throwing Quinn a bag of Pom-Bears when I can tell she’s getting h-angry.
Making a batch of tasty snacks like little flapjack bites using the recipe above allows you to have a stash of yummy treats that you can reach for as needed. Flapjacks are really quick and easy to make using ingredients that most of us already have in the kitchen.
Here are a few other snack solutions that Quinn enjoys;
- Apple Slices with peanut butter dip – Quinn loves peanut butter, and she also loves food that she can dip (especially chips into ketchup!). This healthy snack is a great source of plant based nutrition. A portion of fruit, as well as lots of healthy fat and protein from the nut butter. You could mix it up by trying other nut butters, such as cashew, or chocolate and hazelnut.
- Celery troughs – Celery seems to be surprisingly popular with toddlers. I tend to cut it into lengths of around 1.5 inches, and fill the “trough” within the celery stalk with houmous. Like nut butter, houmous is a fantastic source of protein and fat for growing vegans, and the celery provides a crunchy portion of veg. This is a great food to introduce if you’ve got a younger child and you’re currently getting to grips with Baby-Led Weaning.
- Avacado Sourdough Bruschetta – I nice update on avo-toast, using thinly sliced sourdough is a lot healthier than most other types of bread, and also introduces a more complex taste to your toddlers palette. Mash a ripe avocado and season with black pepper before spreading onto a slice of lightly toasted sourdough. Finely chop a tomato and drizzle with avocado, hemp, or melted coconut oil, before adding on top of avocado. Pop under the grill for a few minutes and sprinkle with finely chopped fresh basil. This recipe is pretty yummy for parents too!
- Crudités with a choice of dips – Raw carrot sticks, broccoli and cauliflower florets, cucumber sticks, sugar snap peas, baby corn, sliced pepper and/or celery sticks all make great crudités for toddlers. Serve a couple of options with a choice of dips. Quinn’s favourite dips include houmous (make your own or look in supermarkets for different flavours such as roasted pepper, or beetroot houmous), olive or hemp oil with balsamic vinegar, vegan “mayo”, low sugar ketchup, plain dairy-free yogurt, homemade guacamole (blitzed up avocado, black pepper, olive oil and nutritional yeast).
- Chocolate fondue – To make fruit snacks more interesting (and to satisfy Quinn’s love of all things dip) I often serve a little pot of dairy free chocolate sauce (Sweet Freedom’s Choc-Shot works a treat) with apple & pair slices, berries, sliced banana, or whatever else I have in the fruit bowl!
Do your mini vegans have any snack time favourites? I’d love to hear some other ideas that will keep the Pom-Bears at bay!