A bit of recipe development and styling work for Livia’s (formerly Livia’s Kitchen) from a few months back. I was asked to develop 3 vegan and refined sugar free recipes as part of a collaboration with Boots and this variation on a classic flapjack has a nice fruity twist.
Although I am not vegan myself I really enjoy the challenge of creating plant based recipes. Baking without dairy, eggs or refined sugars requires you to approach the process in a completely different way and discover new ways to replicate the flavours and textures that these ingredients bring to a recipe.
Peanut Butter + Raspberry Crumble Squares (Vegan + refined sugar free)
For the raspberry jam; 300g frozen raspberries 2 tbsp maple syrup 6 tbsp Chia seeds
For the flapjack; 45g coconut oil 200g smooth peanut butter 250ml maple syrup 400g jumbo rolled oats Pinch of salt
For the crumble topping; 50g jumbo rolled oats 25g porridge oats 50ml maple syrup 2 tbsp coconut oil, melted
Preheat the oven to 180ºC and line a 10x8” deep baking tray with baking parchment.
Begin by making the jam. Add the raspberries and maple syrup into a saucepan and place over a medium heat, stirring regularly, until the raspberries have cooked down. Use the back of a spoon to crush any bigger raspberries if needed. Mix in the chia seeds and simmer for a few minutes until thickened, then take off the heat and set aside.
To make the flapjack start by melting the coconut oil and peanut butter together over a medium heat. Remove from the heat, add the maple syrup and stir until completely blended together. Add the oats and salt and stir until the oats are evenly coated. Tip the flapjack mixture into the prepared tin and press it down firmly into an even layer.
Tip all of the crumble ingredients into a mixing bowl and stir together until everything is evenly coated and starts to clump together.
Spoon the jam onto the flapjack and smooth out into an even layer. Sprinkle over the crumble topping and bake for 35 minutes. Allow to cool before cutting into squares.