Meera Sodha's Vegan Recipe for Fridge Pancakes | The new vegan

Recently I've been toying with the idea of no cooking. By that I mean chop and mix my way to meals and snacks to give me more time elsewhere. At this point in my life (a working mom with two young children), I see tremendous value in these dishes because they allow me to make something from home without buying expensive (or highly processed) foods. I wrote today's recipe for flapjacks, which are put in the fridge, for my daughters - and to use up leftover Christmas fruits and nuts - and they loved it.
Fridge flapjacks
This recipe is flexible, so you can use whatever you have in the cupboard. That said, after making them several times, I've learned that coconut oil hardens slightly better than vegan butter, and no flapjack, for me anyway, is complete without the acidity dried berries, but tinker at will. You can use any baking tray, but a 20cm or 22cm square tray gives crepes a good depth.
Preparation 15 mins Cooking 10 mins Setting 2 hrs For 16
200g porridge oats - not the jumbos 100g soft whole dates, pitted and very finely chopped 200g mixed dried fruit (berries, apricots, raisins ), cut into raisin-sized pieces 200g mixed nuts or seeds (e.g. toasted almonds, cashews and walnuts), finely chopped 1 tsp ground cinnamon 1 tsp ginger ground A pinch of salt 150g brown rice syrup or golden syrup 120g coconut oil or vegan butter
Cut a square of parchment paper approximately 5cm larger than your baking tray and using your hands push it into the tray, pressing into the corners to line the inside.
Place the rolled oats in a large heatproof bowl, add the dates, dried fruits, nuts, cinnamon, ginger and salt, and mix well.
In a small saucepan over medium heat, heat the syrup and oil/un-butter until the mixture bubbles fiercely, then pour over the oat mixture. Stir to combine, so everything is well and evenly coated.
When the mixture is cool enough to handle, scrape it into the lined baking sheet and, Using your hands, push it down very firmly - the firmer it is, the better the end result. Chill in the fridge for at least two hours, then cut into four rows lengthwise and crosswise to make 16 squares. You can store uneaten pancakes covered in the refrigerator for a week.

Recipe Mar 5, 2023 0 87 Add to Reading List

Meera Sodha's Vegan Recipe for Fridge Pancakes | The new vegan

Recently I've been toying with the idea of no cooking. By that I mean chop and mix my way to meals and snacks to give me more time elsewhere. At this point in my life (a working mom with two young children), I see tremendous value in these dishes because they allow me to make something from home without buying expensive (or highly processed) foods. I wrote today's recipe for flapjacks, which are put in the fridge, for my daughters - and to use up leftover Christmas fruits and nuts - and they loved it.

Fridge flapjacks

This recipe is flexible, so you can use whatever you have in the cupboard. That said, after making them several times, I've learned that coconut oil hardens slightly better than vegan butter, and no flapjack, for me anyway, is complete without the acidity dried berries, but tinker at will. You can use any baking tray, but a 20cm or 22cm square tray gives crepes a good depth.

Preparation 15 mins Cooking 10 mins Setting 2 hrs For 16

200g porridge oats - not the jumbos 100g soft whole dates, pitted and very finely chopped 200g mixed dried fruit (berries, apricots, raisins ), cut into raisin-sized pieces 200g mixed nuts or seeds (e.g. toasted almonds, cashews and walnuts), finely chopped 1 tsp ground cinnamon 1 tsp ginger ground A pinch of salt 150g brown rice syrup or golden syrup 120g coconut oil or vegan butter

Cut a square of parchment paper approximately 5cm larger than your baking tray and using your hands push it into the tray, pressing into the corners to line the inside.

Place the rolled oats in a large heatproof bowl, add the dates, dried fruits, nuts, cinnamon, ginger and salt, and mix well.

In a small saucepan over medium heat, heat the syrup and oil/un-butter until the mixture bubbles fiercely, then pour over the oat mixture. Stir to combine, so everything is well and evenly coated.

When the mixture is cool enough to handle, scrape it into the lined baking sheet and, Using your hands, push it down very firmly - the firmer it is, the better the end result. Chill in the fridge for at least two hours, then cut into four rows lengthwise and crosswise to make 16 squares. You can store uneaten pancakes covered in the refrigerator for a week.