These easy flapjacks are dense and moist, just how I like them. If you can’t find canned pumpkin in the shops you can use pureed butternut squash instead, just steam it until soft and blend.
As with banana bread, the bananas should be spotty and soft for this recipe for the best texture and flavour.
These are nice on their own but even better with my vegan date caramel spread on top.
To make these flapjacks vegan, use coconut oil instead of butter. I use a mixture of sprouted and rolled oats for a slight chewiness but if you want to use all rolled oats that should be fine, though you may need slightly less so make that judgement yourself based on how wet your mixture is.
Spiced banana, pumpkin, pecan and maple flapjacks
Approx. 8 squares
50g butter or coconut oil
3 tbsp. rice malt syrup
3 tbsp. maple syrup
2 ripe bananas, mashed
160g pumpkin purée
100g sprouted oats
350g rolled oats
3 pinches salt
½ tsp. nutmeg
1 tsp. cinnamon
Preheat the oven to 180oC (fan oven).
Melt the butter/ coconut oil in a pan and add the rice malt and maple syrups. Stir to combine.
Put all of the other ingredients into a mixing bowl and stir. Add the melted butter and syrups and stir to combine everything well.
Taste and add more spices if you like.
Pour the mixture into a baking tray and cook for 15-17 minutes.
Slice into squares.
Store in the fridge but eat at room temperature or warmed up slightly.