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Happy Easter. These delicious flapjacks are full of seeds and dried apricots. Just the thing to re-energise you after a strenuous Easter egg hunt!

Vegan Easter Eggs

Vegan Easter flapjacks

Flapjack Bunny

 

Easter Bunny Flapjacks

A sweet treat for lunch boxes and afternoon tea

225g rolled oats
60g margarine
80g brown sugar
2-3 tbsp agave nectar
6 dried apricots, finely chopped
1 tbsp sunflower seeds
Round chocolate chips

Tip: Round metal cutters can be squeezed into Easter egg shapes. Have fun decorating.

 

Warm the margarine, sugar and agave nectar in a saucepan, then stir in the remaining ingredients.
Line a baking tray and use a teaspoon to fill a rabbit cutter or egg shape with the mixture. Press down firmly before carefully lifting the cutter. Use the back of a spoon to gently push down rabbit ears.
Bake in a preheated oven at 160˚C until golden brown. When the bunnies come out of the oven, decorate with chocolate chip eyes.

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And here’s our very own Easter Bunny, when he was still a little chap.
Kevin has celebrated his 10th birthday in February and even received a telegram from the Rabbit Queen.

Kevin 3DSC_2460

Bunny Flapjacks

How do you celebrate Easter? Do you go for the big Easter egg hunt, a traditional German Osterlamm (lamb shaped cake) or is it the blissful decadence of ‘chocolate heaven’ for you?

 

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