Flapjack is a notoriously simple sweet treat, and this recipe is no different. However, with some festive spice, it can be a sophisticated tasty treat!
Ingredients for 16 bite-sized pieces (adjust accordingly!):
350 g fine rolled porridge oats
80 g plain flour
200 g dairy free butter
175 g golden syrup
200 g soft brown sugar
100 g mixed nuts roughly chopped (I recommend pistachios and walnuts)
200 g mixed dried fruit roughly chopped (cranberries and orange peel)
50 g mixed seeds (chia and pumpkin)
Cinnamon and nutmeg (measure with your heart!)
Method:
- Preheat the oven to 160 °C, and line a square cake tin with baking paper.
- Mix together the oats, flour, cinnamon, nuts, fruit, and seeds in a large bowl.
- Place the vegan butter, golden syrup, and brown sugar in a pan over a low heat. Heat, stirring occasionally, until melted and smooth.
- Pour the mixture into the oats and stir until thoroughly combined.
- Tip the mixture into the tin, spreading it out level and press down firmly until compact.
- Bake for 25-35 minutes until set and golden (they will still be a little soft to the touch and will firm up a lot as they cool).
- Leave to cool for 10 minutes then cut into slices while still in the tin. Leave to cool completely then turn out and re-slice.
- Enjoy! You can store these in an airtight container for up to 10 days.
