Yep, they were as amazing as they sound!
I keep seeing peanut protein bars online made from cornflakes, peanut butter, protein powder and almond milk. So, I thought, after my success with raw vegan flapjack….why not combine the two.
A friend asked me to climb the highest peak in the peak district last Sunday; now I had the perfect opportunity to give the flapjack a try. I got a bit excited when I started to bake so the quantities may be a bit off…but the best thing, I think, about this recipe is that if it looks a bit wet/dry you can easily correct it. It’s raw after all, no baking required.
1 1/2 cup of cornflakes lightly crushed
1 cup of oats
2 large handfuls of raisins and cranberries (or any fruit you wish)
1 handful of sunflower seeds (only if you want to!)
4tbsp peanut butter
1/2 cup of water
1/2 cup of sugar
Start off by heating the peanut butter, sugar and water. The peanut butter should take about 5 minutes to go runny, make sure the sugar has dissolved too.
In a bowl, mix the oats, cornflakes, cranberries, raisins and sunflower seeds.
Pour the peanut butter/ sugar mixture into the bowl of your dry ingredients and stir well until combined fully.
Line a loaf tin and spoon the mixture in to the tin. Firmly press the mixture, try and keep it as level as possible. Chill in the fridge over night. Once it has been chilled for a good few hours, you can cut it into slices. Remember it may be more fragile than normal flapjack 🙂
These were a right treat when we stopped half way up to mountain to shelter from the snow!