Coconut Jam Flapjacks Food

CHERRY & COCONUT FLAPJACKS

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm baking tin with parchment. Melt the butter, sugar and syrup in a large pan over a medium heat. Once melted, stir in the oats, coating them well.
• Tip ¾ of the mix into the tin and scatter the cherries over the top. Combine the remaining oat mix with the coconut flakes and tip on top of the cherries, making sure a few poke out. Bake for 30 mins, then remove from the oven and allow to cool before slicing into 12 flapjacks.

COCONUT JAM FLAPJACKS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x7-inch glass pan.
• Combine coconut jam, brown sugar, vegan butter, and golden syrup in a saucepan over medium-low heat. Cook until melted together, about 3 minutes.
• Meanwhile, pulse oats in a food processor until finely ground.
• Add ground oats to the melted jam-sugar mixture; stir until coated. Spread mixture in the prepared pan. Sprinkle coconut flakes on top and press down.
• Bake in the preheated oven until cooked through, about 10 minutes. Remove from the oven and let cool completely, about 30 minutes, before cutting into 36 squares.

PEANUT BUTTER & JAM FLAPJACKS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 20cm square cake tin with baking parchment.
• Put 3 tbsp each of the peanut butter and jam in separate small bowls and set aside. Tip the remaining peanut butter, the rest of the jam and the butter and sugar into a pan set over a medium heat and stir until everything has melted together. Quickly stir in the oats, then leave to cool for 5 mins.
• Spoon the mixture into the prepared cake tin and gently press down with your hands. Dot over the reserved peanut butter and jam, then bake for 20-25 mins or until golden brown. Leave to cool completely in the tin, then turn out onto a board and cut into squares.