Vegan flapjacks

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Vegan

    • Nutrition: Per flapjack

  • kcal177
  • fat9g
  • saturates2g
  • carbs21g
  • sugars14g
  • fibre1g
  • protein2g
  • salt0.1g
  • Ingredients
  • Method

    • Ingredients

  • 140g dairy-free butter or margarine

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g soft light brown sugar
  • 2 tbsp golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet…

  • 175g rolled oats

    Oats

    ohtz

    Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

  • 75g chopped nuts of your choice
  • 75g dried fruit (such as raisins, dried cranberries, chopped apricots)

    • Method

    1. Heat the oven to 160C/140C fan/gas 4 and line a 20cm square baking tin with baking parchment.

    2. Melt the dairy-free butter, sugar and syrup in a saucepan over a medium heat. Remove from the heat and tip in the oats, chopped nuts and dried fruit. Transfer to the tin, packing the mix in with the back of a spoon. 

    3. Bake for 30 – 35 mins until lightly golden and crisp around the edges. Leave to cool in the tin before slicing into squares. Keep in an airtight container for up to three days. 

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