Date and Orange Flapjacks Recipe

Vegan and gluten free date and orange flapjacks

We’ve given flapjacks a makeover! Unlike their buttery, syrupy cousins, these vegan and refined sugar-free flapjacks are of the softer variety and a little less sweet – getting most of their sweetness from the addition of date puree. We’ve added in some quinoa and hemp, for a little bit of extra protein – but these are still very much a tasty afternoon treat, and certainly not a ‘health food’!

Suitable for gluten free and dairy free diets.

Makes approx. 12 slices


Vegan date and orange flapjacks on wooden chopping board

225g / 8 oz gluten free rolled oats

60g / 2 ¼ oz quinoa flakes

50g / 1 ¾ oz shelled hemp

Zest of one orange

1 tbsp orange juice

150g / 5 ½ oz dairy free spread

175g / 6 oz date puree/paste

125g / 4 ½ oz agave nectar


Preheat your oven to 170°C / 325°F / Gas 3 and grease and line a 10 x 7 inch (25 x 18 cm) baking tin.

Weigh the oats, quinoa flakes and shelled hemp into a large mixing bowl and set to one side.

In a saucepan, melt together the dairy free spread and agave. Whilst still hot, add the date puree, orange zest and orange juice and stir well to combine. Add this mixture to the bowl containing the dry ingredients and mix well.

Decant the flapjack mix into your prepared tin and press down, making sure to fill the tin evenly. Pop into the oven and bake for 12 – 15 minutes, until the flapjack has browned slightly and the edges have just firmed. The middle will still feel quite soft but this is fine – the flapjack will become firmer as it cools so you don’t want to overbake it.

Remove from the oven and mark into slices whilst still warm. Then leave in the tin to cool completely, before turning out and slicing fully. Store in an airtight tin and enjoy with a good cup of tea.

Not in the mood for baking? You can now buy our NEW Oaty Coconut Bar and Oaty Apricot Bar from our online shop – gluten free, dairy free and sweetened with fruit, they’re the newest members of our New Generation range.