Vegan butternut flapjacks

2 servings Prep: 30 mins, Cooking: 12 mins
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By Food24 October 23 2018
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Ingredients (12)

200 g butternut
143 g gluten-free flour
1 tsp maple syrup
10 ml almond milk
2 tsp Baking powder
1 tsp salt
1 banana — sliced
1/4 melon — cut into chunks
4 strawberries
2 Tbs blueberries
2 Tbs nut butter
maple syrup — a drizzle
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Peel and chop the butternut. Boil it until soft. 
In a mixing bowl add the butternut, dry ingredients, almond milk and maple syrup. 
Mix until well combined. If the mixture is to stiff add some more almond milk (mixture must be a thick dough like consistency but not stiff).

Place some oil into a frying pan and put the heat onto medium. Spoon the butternut mixture into the pan to form flapjack size rounds. Fry until crispy, flip and repeat with the other side.  Display on your plate, top with the fruit pieces, nut butter and a drizzle of agave/maple syrup. 

Recipe supplied by La Coco C, winner of The 2018 Eat Out Mercedes-Benz Best Everyday Eateries : Highly Commended Coffee Shop (Gauteng)

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