Sweet potato, raspberry and avocado flapjacks (v)

Vegan, whole food, simple and tasty - a perfect snack or breakfast on the go.

Makes 12 or so flapjack slices.

Author: Bite-sized thoughts.

Original post (with pictures) here.


1/2 cup cooked and roughly mashed sweet potato (approximately 1/2 medium sweet potato)

1/2 cup roughly mashed avocado (approximately 1 small avocado)

1-1/2 cups rolled oats

1/4 cup soya milk or non-dairy milk of choice

1 tsp vanilla essence

3/4 cup raspberries (approximately 1 small punnet)


1. Preheat your oven to 180'C (375'F) and line a loaf tin with non-stick paper.

2. In a large bowl, combine all ingredients except the raspberries. Mix well to combine and then fold in the raspberries.

3. Transfer the mix to your prepared tin and bake for 20 - 30 minutes or until golden and firm to the touch. (Note - I cooked mine for 20 minutes but this was not quite long enough as the bars were still soft on cooling.)

4. Allow to cool fully before cutting into slices.