Possibly the best thing to happen during Lockdown is my overwhelming need to bake again. I mean, skinny jeans are overrated anyway – amirite?
So in between smushing my hair up into yet another messy bun and contemplating washing the walls again, I’ve refined a flapjack recipe to make your fitness coach cry.
It’s simple to make and vegan. That doesn’t mean healthy, but during a global crisis you can let calories slide once in a while.
I wish I took a pre-ingredient picture, but we aren’t an organised baker like that.
Ingredients
2 cups of Cake Flour
1 tbsp of Baking Powder
4 tbsp of Sugar
2 cups of Soy Milk
1/2 tsp of Salt
1 tsp Vanilla Essence
Cinnamon and Coconut Sugar mixture for garnish
Golden Syrup
Directions
Mix the flour, baking powder, salt and sugar in a bowl.
Add the Vanilla Essence to the Soy Milk and slowly add to your mixing bowl.
Mix everything together until smooth with a balloon whisk – this is where you can taste the batter, you know you want to.
Let your mixture stand for 5 minutes while you get a non-stick pan ready.
Once the pan is warm, turn the heat down a notch to stop your Flapjacks from burning.
Pour a little mixture into the pan and wait for the Flapjack to bubble before gingerly flipping it over to cook the other side.
I managed to squeeze 18 decently sized Flapjacks from this batch that we had for breakfast. The rain and piping hot coffee were the perfect combination to go with my breakfast in bed surprise for my men.
I love coconut, so added some to my cinnamon and sugar mixture that when added to warm Flapjacks creates a Primary School pancake stickiness that sent my nostalgia on a ride!
I am here for taking trips down memory lane considering we can’t take trips anywhere else right now.
If you have a vegan recipe that you think we’d love, let me know. Literally have nothing else planned except blaming boredom for my weight gain at the end of this lockdown.
Stay at home. Stay safe. Wash your hands.
Xoxo
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