spiced pumpkin flapjack
Bakes. October 2018
This has to be the most delicious flapjack we have ever made.
Our pumpkin flapjack recipe ensures that every mouthful is brimming with juicy fruit and dark chocolate chips. We also hate wasting food and are always looking for new ways to use the pumpkin from the children’s Halloween carving sessions. Pumpkin flapjack makes a welcome change to pumpkin soup.
The pumpkin flapjack recipe is vegan and can easily be made gluten-free by using gluten-free oats.
There is a quick how to make our pumpkin flapjack video at the end of this blog post.
Our pumpkin flapjack recipe was created for Blue Diamond.
2 tbsp. grade A maple syrup (to drizzle over the pumpkin)
30ml Blue Diamond Almond Breeze Original
140g dairy-free butter, melted
100ml grade A maple syrup
2 tsp. ground cinnamon
260g jumbo oats
50g pumpkin seeds
1 x 65g pack of Blue Diamond Roasted with sea salt Almonds
100g dark chocolate chips
Pre-heat the oven to 180℃.
Line a square brownie tin (24cm x 24cm) with baking paper.
Cut the top off the pumpkin, scoop out the seeds and slice into 2cm thick semi-
circles. Place the slices onto the lined baking tray. Drizzle the pumpkin flesh with
2 tablespoons of maple syrup and bake the pumpkin in the oven for 25 -35
minutes until the pumpkin is tender.
Meanwhile, melt the butter in a pan.
Remove the pumpkin from the oven and turn the oven temperature down to
Leave the pumpkin to cool for a few minutes before scooping out the flesh into a
blender, add Blue Diamond Almond Breeze Original and blend until smooth.
Scoop the blended pumpkin into a large mixing bowl. Pour over the melted
butter, maple syrup and stir.
Gradually add the jumbo oats, dried fruit, seeds and roasted with Sea Salt Snack
Almonds to the mixing bowl. Stir thoroughly. Then add the chocolate chips into
the flapjack mix and stir through.
Spoon the mix into your prepared baking tin, making sure it is pushed into the
corners and smoothed evenly across the top.
Place the flapjack onto the middle shelf of the oven and bake for 30 minutes.
Remove the flapjack from the oven and place on a wire cooling rack for 5
minutes before taking it out of the tin to cool thoroughly.
Slice into 12 pieces.
Store in an airtight container and eat within 3 days.
Now watch the pumpkin flapjack video…
We hope you enjoy this recipe as much as we do.
Claire & Sarah