Connie's Vegan Diary

Flapjacks are one of my favourite cakes, maybe not always the healthiest but I have been experimenting and these make an easy breakfast or tasty afternoon pick-me-up! I adapted a recipe from one of my friends and created these delicious healthier treats! Ingredients  3 ripe bananas 2 tbsp agave syrup  2 tbsp coconut oil melted  120g chopped dates  50g pumpkin seeds  1 tbsp flaxseed 2 tbsp chia seeds 200g rolled oats  Method: Preheat the oven to 180C/160C Fan/Gas 4 and line a square tin with baking paper. In a large bowl, mash the bananas until smooth and then stir in the agave syrup and melted coconut oil. Then mix in the dates, pumpkin seeds, flax seeds, chia seeds and oats and coat with the banana mixture.  Pour the mixture into the prepared baking tin, press into the corners with a spoon and create a smooth surface. Bake in the oven for 25-30 minutes, or still the top and edges are golden-brown. Allow the flapjac...

One of my go-to breakfasts alongside porridge is granola and soya yogurt. I love to make my own, not only is it cheaper and super delicious but also healthier as I know exactly what goes into it. I have a few variations of flavours I make and a favourite of mine is with maple syrup and walnuts. Ingredients  100ml melted coconut oil  100ml maple syrup  120g walnut halves  350g rolled oats  Method:  It's so simple! All you need to do is mix all the ingredients together on a lined baking tray and then bake in the oven for 15-20 minutes on 180 degrees. That's it! I then allow it to cool (whilst trying not to eat it all- it smells amazing fresh out the oven) and I store it in a plastic container or a glass jar. And there you have it, breakfasts for the whole week! It's great served with vegan milk or yogurt and topped with fresh fruit.

It's rich and chocolatey and makes a delicious dessert or tasty afternoon treat; what's not to love about this super easy vegan chocolate tiffin.   Ingredients  112g vegan butter  21g cocoa powder  2 tablespoons caster sugar  60ml agave syrup  250g broken/ crushed biscuits (I use hobnobs)  25g crisp rice cereal  200g dark chocolate  Method: In a saucepan slowly melt the vegan butter, cocoa powder, sugar and agave syrup until it turns into a thick chocolate sauce. Take off the heat and then stir in the biscuits and crisp rice cereal.  Pour the mixture into a lined loaf pan and smooth they layer down with a spoon. Place in the fridge until set.  Next melt the dark chocolate .  I usually do this in a glass bowl over a saucepan of simmering water on the hob. Pour the melted chocolate over the top of the tiffin base and smooth down with a spoon. Then place back into the fridge to completely se...