Vegan Flapjacks with Whipped Coconut Cream and Berry Coulis
We love these flapjacks drenched in maple syrup, with a cloud of coconut cream and the sweetness of berry coulis. If these don’t get you out of bed, nothing will!
- Serves: 4-6 |
- Difficulty: moderate
- Prep Time : 24:0 hours |
- Cook Time : 20 mins
Whipped Coconut Cream
2 Tbsp (30 ml) icing sugar
½ tsp (2,5 ml) vanilla extract
3 Tbsp (45 ml) hot water
½ C (125 ml) cake wheat flour
½ C (125 ml) brown bread flour
½ tsp (2,5 ml) ground cinnamon
1 Tbsp (15 ml) baking powder
¼ tsp (1,25 ml) salt
1 C (250 ml) almond milk
2 Tbsp (30 ml) Westfalia Butter Flavoured Avocado Oil
3 Tbsp (45 ml) brown sugar
1 tsp (5 ml) vanilla extract
extra Westfalia Butter Flavoured Avocado Oil for frying
maple syrup (or regular golden syrup)
200 g fresh strawberries (or berries of your choice)
50 g almond flakes, toasted
Whipped Coconut Cream
* In order to whip the coconut cream it needs to be refrigerated overnight, so pop the tin in the fridge the day before you plan to make this recipe. This will separate the cream from the water allowing you to easily scoop it out.
The next day, place a mixing bowl into the fridge for at least 30 minutes before mixing. Scoop the coconut cream out of the top of the can without disturbing the coconut water (see tip). Using an electric beater, whisk the coconut cream for about 20 seconds until it is creamy.
Add the icing sugar and vanilla and whisk again to combine until fluffy. Place the cream in the fridge until needed.
Place the flaxseed powder into a small bowl and add the hot water. Mix well and allow to stand for at least 5 minutes to absorb.
In a large mixing bowl add the flours, cinnamon, baking powder and salt and mix well to combine.
In another bowl add the almond milk, Westfalia Butter Flavoured Avocado Oil, brown sugar and vanilla and whisk to combine. Add the flaxseed mixture and whisk again to combine.
Add the wet ingredients to the dry ingredients and mix gently until there is no dry flour. Do not over mix – it is fine if the mixture is a little lumpy.
Heat a non-stick frying pan over medium heat. Add a splash of avocado oil. Fry ¼ cup of the batter per flapjack until bubbles form on the top. Flip and continue cooking until golden brown. Remove from the pan and repeat with the rest of the batter and more avocado oil if needed. Stack the flapjacks one on top of each other to stay warm while you cook the rest.
Serve the flapjacks topped with berry coulis, whipped coconut cream, syrup, fresh strawberries and toasted almonds.
Tip: Use a store-bought vegan-friendly coulis or make a homemade version. To save time, use your favourite vegan-friendly berry jam – simply add a little splash of water and jam to a small saucepan, over medium heat. Mix until it reaches a smooth, pourable consistency. For extra texture add fresh strawberries, cut in cubes to the coulis.
Tip: This recipe will also work well with Westfalia Lemon Flavoured Avocado Oil.
Tip: Don’t discard the coconut water. Freeze it in a suitable container and add to a curry or soup with spicy flavours. It will also be delicious as the liquid in a smoothie.