Stephs Vegan Flapjacks

As most of you know I made the switch to the dark side/the veggie side about two months ago now, I say the darkside as I kinda feel a few people have looked down their noses at my choice with comments like 'umm do they have any tofu on that menu!?' when going out for a family meal. Whilst I get it was said in jest it can still come across as a little insensitive and unsupportive. But hey ho, we're not all the same and that's what makes us unique isn't it. As you guys may of read in one of my blogs it has been one of the best choices I have ever made for myself body & soul. I have a bit more energy, I'm a lot less bloated and sore and my acne prone skin is faring much better. Now I'm not preaching my faith or any of that bullshit but I do highly recommend trying a plant based diet for a week at least and seeing if it makes a difference for you. 

Sooo, you guys are gonna hate me as this recipe is weighed (Sorry!) BUT it is still SUPER easy, has only 4 ingredients, doesn't require any cooking whatsoever and very minimal setting time. So can be on the table or in the kids bellies in a matter of minutes.

INGREDIENTS

150g Oats
50g Desiccated Coconut
45g Solid Coconut Oil
105g Smooth Peanut Butter

METHOD

1) Mix dry ingredients thoroughly in a bowl.
2) Place coconut oil and peanut butter in a microwavable bowl and microwave on full for roughly a minute, stopping halfway to give it a stir. Once microwaved the coconut oil and peanut butter should both be liquified and mixed together with a spoon.
3) Mix wet ingredients with the dry ingredients, taking care to combine properly so all oats/coconut are coated.
4) Line a 20cmx20cm square baking tray with baking paper, I prefer to do this using to strips of paper that cross over each other. Just makes life that little bit easier. Press mixture into the tin using a fork to flatten it out into the corners, then place in the fridge for 15 minutes. 
5) Removed the flapjack mix from the tray by lifting out the baking paper, Using a sharp clean knife slice the flapjack into 12 small rectangles and viola they are ready to eat or pop into storage boxes to use with pack lunches, or as a pre/post gym snack.

NUTRITIONAL INFO PER RECTANGLE SLICE
CALORIES 153
PROTEIN 4.1
CARBS 9.9
FATS 10.3
FIBRE 2.1

​