Vegan Apple Cinnamon Flapjacks Food

VEGAN FLAPJACKS

Steps:

• Heat the oven to 160C/140C fan/gas 4 and line a 20cm square baking tin with baking parchment.
• Melt the dairy-free spread, 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.
• 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.

VEGAN DATE & WALNUT FLAPJACKS

Steps:

• Line a 20 x 20cm square tin with parchment. Roughly chop the dates and cover with 100ml boiling water. Leave to soak for 10 mins.
• Put the banana in a bowl, mash with a fork, then stir in the cinnamon, vanilla, a pinch of sea salt and the soaked dates along with their liquid.
• Tip the mixture into a food processor with half of the walnuts and 100g of the oats. Pulse until you have a thick paste. Tip into a bowl and combine with most of the remaining nuts, oats and hemp seeds.
• Heat the oven to 180C/160C fan/gas 4. Press the mixture into the lined tin, top with the remaining nuts and seeds and, bake for 20-25 mins until golden and firm. Leave to cool completely before cutting into nine squares.

APPLE FLAPJACKS

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Butter the base of a 20 x 20cm square tin and line with baking parchment. Tip the chopped apples into a small saucepan with 2 tsp water and cook over a medium heat for 3-4 mins until the apples are just soft enough to crush, but there's still a little water left in the pan. If needed, add a little more water and cook the apples for slightly longer. Remove from the heat and crush the apples using a potato masher or a fork to break up slightly, then tip into a bowl and set aside.
• Tip the butter, golden syrup and sugar into the pan and warm through over a low heat until the butter has melted and the sugar has dissolved. Remove from the heat and set aside.
• Combine the oats, dried apple and cinnamon, if using, in a large bowl. Tip in the buttery syrup mix and cooked apples, then stir to combine. Tip the flapjack mixture into the prepared tin and press down firmly. Level the surface using a spatula, then bake for 25-30 mins until golden and bubbling at the sides. Leave to cool. Cut into 16 pieces. Will keep in an airtight container for three days.

GOLDEN APPLE-CINNAMON FLAPJACKS

Steps:

• Mix flour, baking powder, and caster sugar in a medium bowl. Mix egg and milk together; add to dry ingredients and stir just until all the lumps disappear.
• Cook finely-chopped apples, sugar, and cinnamon in 1-2 tablespoons melted butter over medium heat in a non-stick skillet until soft. Put into a small bowl, set aside to cool.
• Clean and dry the skillet and place over medium-high heat (you may need to adjust down a little if you have a newer-style range; mine is quite old). Melt butter and, when just starting to foam, drop in spoonfuls of batter and flatten them a little with the spoon. Cook without moving the skillet until holes appear in the surface. Carefully flip and cook another minute to two minutes on the other side until golden brown and gently crisped (or soft, depending on how you prefer your flapjacks).
• Serve with a scoop of vanilla ice cream, the spiced apple sauce, and a drizzle of maple syrup.

CINNAMON CASHEW FLAPJACKS

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 20 x 30cm cake tin with baking parchment. Melt the butter in a large non-stick pan, add the sugar, honey and cinnamon, and stir with a wooden spoon over a low heat for 5-10 mins until the sugar dissolves.
• Remove from the heat and stir in all the remaining ingredients until well coated in the buttery spice mixture. Tip into the tin and press down to an even layer. Bake for 30-35 mins until golden. Cool for 5 mins, then mark into squares - don't remove from the tin yet as they won't hold together until they are cold. Will keep in a sealed container for a couple of days.