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Vegan Flapjack

Using a variety of whatever dried fruit, nuts or seeds you have available, you can tailor this vegan flapjack recipe to your personal tastes.

Vegan Flapjack

Serves: 15

Cooking Time: 30 minutes

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This flapjack can be stored in an airtight container for up to 10 days.

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Ingredients
  • 350g x fine rolled porridge oats
  • 80g x plain flour
  • 100g x mixed chopped nuts (roughly chopped into small pieces)
  • 200g x mixed dried fruit (sultana, cranberries, figs, apricot )
  • 1 x desert spoon of desiccated coconut
  • 50g x mixed speeds (pumpkin, sunflower)
  • 200g x dairy free margarine
  • 175g x golden syrup
  • 200g x light brown sugar (reduce if you want less sugar to taste)

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Method
  1. Preheat oven to 160c/gas mark 3.
  2. Grease and line with baking parchment a 9 inch square cake tin (23cm).
  3. Mix together all dry ingredients in a large bowl.
  4. Place vegan butter, golden syrup & brown sugar in a saucepan over a low heat, stirring occasionally until melted and smooth.
  5. Pour the syrup into the dry mixture and mix until thoroughly combined.
  6. Tip the mixture into the prepared tin and press down well until well compacted.
  7. Bake for 25 to 35 minutes until set and a golden colour (will still be a little soft to touch but will firm up as it cools).
  8. Leave to cool for 10 minutes, then cut into slices with a sharp knife while still in the tin. Then leave to cool completely, turnout and re-slice.

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