Vegan flapjacks recipe
 These easy, healthy vegan flapjacks use a mixture of mashed bananas and coconut oil instead of traditional butter, but keep the classic addition of golden syrup for a bit of extra sweetness. If you’re avoiding refined sugar, swap the golden syrup for equal parts maple syrup. Each serving provides 240 kcal, 5g protein, 29g carbohydrate (of which 14g sugars), 10g fat (of which 6g saturates), 5g fibre and 0.2g salt. 3 ripe bananas (about 300g/10½oz)2 tbsp golden syrup2 tbsp coconut oil100g/3½oz dried apricots, roughly chopped50g/1¾oz unsweetened desiccated coconut50g/1¾oz pumpkin seeds200g/7oz rolled oatspinch flaky sea salt 3 ripe bananas (about 300g/10½oz) 2 tbsp golden syrup 2 tbsp coconut oil 100g/3½oz dried apricots, roughly chopped 50g/1¾oz unsweetened desiccated coconut 50g/1¾oz pumpkin seeds 200g/7oz rolled oats pinch flaky sea salt Method Preheat the oven to 180C/160C Fan/Gas 4 and line a 20x20cm/8x8in square tin with baking paper.In a large mixing bowl, use a fork to mash the bananas until smooth. Stir in the golden syrup and coconut oil until combined (first quickly melt the coconut oil on low in the microwave if it is solid at room temperature).Stir the apricots into the banana mixture with the desiccated coconut, pumpkin seeds, oats and a pinch of flaky sea salt until all of the oats are well coated in the banana mixture.Pour the mixture into the prepared tin, using the back of the mixing spoon to press it into the corners of the tin and level the mixture to create a smooth surface.Bake the flapjacks in the oven for 30 minutes, or until the top and edges are golden-brown.Turn the flapjack out onto a wire rack to cool completely before slicing into 9 squares. Store in an airtight container for up to 3–4 days. Preheat the oven to 180C/160C Fan/Gas 4 and line a 20x20cm/8x8in square tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line a 20x20cm/8x8in square tin with baking paper. In a large mixing bowl, use a fork to mash the bananas until smooth. Stir in the golden syrup and coconut oil until combined (first quickly melt the coconut oil on low in the microwave if it is solid at room temperature). In a large mixing bowl, use a fork to mash the bananas until smooth. Stir in the golden syrup and coconut oil until combined (first quickly melt the coconut oil on low in the microwave if it is solid at room temperature). Stir the apricots into the banana mixture with the desiccated coconut, pumpkin seeds, oats and a pinch of flaky sea salt until all of the oats are well coated in the banana mixture. Stir the apricots into the banana mixture with the desiccated coconut, pumpkin seeds, oats and a pinch of flaky sea salt until all of the oats are well coated in the banana mixture. Pour the mixture into the prepared tin, using the back of the mixing spoon to press it into the corners of the tin and level the mixture to create a smooth surface. Pour the mixture into the prepared tin, using the back of the mixing spoon to press it into the corners of the tin and level the mixture to create a smooth surface. Bake the flapjacks in the oven for 30 minutes, or until the top and edges are golden-brown. Bake the flapjacks in the oven for 30 minutes, or until the top and edges are golden-brown. Turn the flapjack out onto a wire rack to cool completely before slicing into 9 squares. Store in an airtight container for up to 3–4 days. Turn the flapjack out onto a wire rack to cool completely before slicing into 9 squares. Store in an airtight container for up to 3–4 days.