The week I made these flapjacks it was my other half’s birthday and I had a week off. And he happened to request I made them – he loves flapjacks and I’d never made them before, but they looked pretty easy so I said yes!
For my American readers (you probably already know this, but….) flapjacks in the UK are not pancakes, but a baked sweet rolled oat-based square.
Happily, these flapjacks ended up being Vegan!
I started with 175g of Vitalite (vegan sunflower spread) which I melted slowly on a low/medium heat.
Then I added 175g of soft brown sugar, and 175ml of golden syrup.
You’ve got to heat and stir this until all the sugar grains are dissolved.
Then you take this off the heat and stir in 350g of porridge oats.
I stirred half the oats in to coat and then the other half, just to ensure everything was coated properly.
I then pressed the mixture into a 20×20 cm pan which has been lined and greased, and pop into an oven at 150c for 25-30 mins.
The top will be turning golden brown. I left the bake inside the tray until it was completely cool. At which point lifted the whole thing out using the sides of the paper, and I cut it into squares. I made about 16 squares.
These flapjacks passed my husband’s taste test, and he even took some into work for his vegan workmates to enjoy! Being dairy-free I know what’s like to have to pass on all the goodies people bring into work, so it’s always nice to be able to say yes to a sweet treat now and then!
I give this recipe 10/10!