Raw vegan quinoa mini flapjacks

I’ve recently set myself a challenge to limit the amount of snacks with refined sugar but at the same time I like to treat myself! These raw vegan quinoa mini flapjacks contain only natural sugars so they’re a perfect alternative!

Raw vegan quinoa mini flapjacks

Makes about 12 


  • 50g almonds 
  • 50g pecans 
  • 10g linseed
  • 10g chia seeds 
  • 90g Medjool dates (de-stoned)
  • 25g dried mango 
  • 25g Goji berries 
  • 100g quinoa flakes 
  • 1 tbsp coconut oil (melted)
  • 1-2 tbsp maple syrup 


  • Kitchen scales 
  • Measuring spoons 
  • Powerful food processor 
  • Pastry cutter


  1. Place the nuts, fruits, dates, chia seeds & linseed in the food processor and pulse until mixed.
  2. Add the quinoa flakes and pulse a bit more. 
  3. Finally add the coconut oil and maple syrup, and give it another few pulses. You may need to add a bit more oil and maple syrup if necessary to bind the mixture together.
  4. Remove from the processor and form a long roll from the mixture.
  5. Lay it on a flat surface and divide into two pieces, then each piece into half again, and continue until you get 12 equal pieces.
  6. Take each piece and flatten it to form a round mini flapjack or use a pastry cutter to make it look a bit more even.
  7. Cool in the fridge for 15 minutes if you want but the flapjacks are ready to be eaten straight away.
  8. Store in an airtight container and they’ll keep fresh for a week or so.
  9. Enjoy 🙂

Raw vegan quinoa mini flapjacks

Recipe inspired by:

Jamie Oliver’s Everyday Superfood