Vegan Chocolate 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.

CHOCOLATE FLAPJACKS

Steps:

• First make the Honey crunch granola with almonds & apricots (see 'Goes well with'). You'll need half the granola for this recipe.
• Heat oven to 190C/170C fan/gas 5 and line a baking tin (15 x 20cm, or 18cm square) with baking parchment. Melt the butter and honey together in a large pan. Stir in the granola and chocolate chunks, making sure they are all well coated.
• Tip the flapjack mix into the tin and press down very firmly (a potato masher is a good tool to use here). Cover with foil or more baking parchment, then bake for 25-30 mins. Leave to cool in the tin, then drizzle over the melted chocolate. Once set, cut into 8 portions. Can be stored in an airtight container for 3 days.

VEGAN CHOCOLATE FLAPJACKS

Steps:

• Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Line an 8x10-inch rectangular tin with baking paper. Let the paper hang over the edges for easy removal after baking.
• In a large bowl, mix together the oats and brown sugar.
• Melt the margarine and add it to the bowl along with the golden syrup. Mix well until the oats are fully coated.
• Add the chocolate chips and mix them in well.
• Transfer the mixture to your lined baking tin and press it in tightly. It's important to pack it in firmly otherwise the flapjacks will be crumbly. I used the bottom of a measuring cup to do this.
• Bake the flapjacks for 25 minutes. While they're still warm, use a sharp knife to gently score where you plan to cut them later. Let them cool completely in the tin.
• Once cooled, use the baking paper to remove them from the tin.
• Melt the chocolate and drizzle it over the cooled flapjacks. Let sit at room temperature until the chocolate has hardened, then cut into squares and enjoy!

CHOCOLATE ORANGE FLAPJACKS

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a 25 x 18cm baking tin with baking parchment. Put the oats in a bowl with a pinch of salt.
• Gently melt the butter in a small pan with the sugar and syrup. Once melted, remove from the heat and allow to cool for a couple of mins. Grate the orange zest into the pan and squeeze in the juice. Pour into the oats and stir thoroughly, until it's all combined, then add three quarters of the chopped chocolate.
• Pour the whole mix into the baking tin and press down with the back of a spoon. Press the remaining chocolate into the tray, then bake for 15-20 mins, until golden. Cut into squares and remove from the tin. Allow to cool completely on a wire rack before serving.