My instagram feed this week has been seriously pumpkin spice-heavy, folks. I don’t even really know what constitutes the original concept of “pumpkin spice”, but in my mind I associate the term with a good kick of ginger, punchy nutmeg and of course a heap of cinnamon too. Pumpkin is probably only second to banana in its versatility when it’s mashed up; it works so well in so many baked goods (and hey if flapjacks aren’t your thing you can make these paleo brownies with your pumpkin instead). Here it\’s holding together and contributing a lot of delicious natural sweetness to these fabulous pumpkin spice flapjacks. They are so super easy to make!
I made these pumpkin spice flapjacks using a new type of flour for me; peanut flour, made by the folks over at Sukrin (who sent this flour to me to experiment with). You can find out further information about Sukrin peanut flour here. If you are unable to get this peanut flour I would recommend trying buckwheat flour, teff flour, a neutral-flavoured protein powder e.g. brown rice or pea protein, or chickpea (also called besan or gram) flour. You want quite a finely milled but protein-heavy flour to mimic the peanut flour. They’re also appropriate swaps if you need to make this free from peanuts for allergy reasons.
Vegan Pumpkin Spice Flapjacks
- 1 1/2 cups rolled oats
- 1 cup mashed pumpkin (steam and then cool and mash)
- 1/4 cup ground flaxseed
- 1/4 cup Sukrin peanut flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup (or other liquid sweetener)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup dark chocolate chips (more needed for drizzle, if desired)
- If you haven't done so already, chop up about 2 cups' worth of raw pumpkin into chunks and steam until very soft, then allow to cool to room temperature and mash until smooth.
- Preheat oven to 160 C and line a square baking tray (about 20-22cm square is perfect) with baking paper.
- Combine the rolled oats, flaxseed, peanut flour, baking powder, spices and salt in a large mixing bowl.
- Add the mashed pumpkin, coconut oil and maple syrup to the dry ingredients and stir everything until well combined; it will be very thick. Then, fold through the chocolate chips.
- Allow the mixture to sit for 10-15 minutes to allow the oats and flaxseed to soak up some of the moisture.
- Transfer the mixture to your lined baking tin and flatten out smoothly, pressing the mixture firmly in to the tray using the back of a spoon or your fingers.
- Bake for approximately 40-45 minutes, until the edges of the flapjacks are starting to turn dark golden brown and crispy. They will still feel a bit soft in the centre, but will harden some more on cooling.
- Allow the flapjacks to cool completely and then slice into pieces with a sharp knife. If you like, melt a little extra dark chocolate and drizzle over the top (pop in the fridge afterwards to set). Store these in the fridge for up to a week (you can also freeze them).