Vegan Flapjack Food

EASY VEGAN FLAPJACKS

Steps:

• Preheat your oven to 180˚c (fan oven).
• Place the 125g vegan butter, 90g caster sugar and 90g of golden syrup into a food processor and blitz until the butter is evenly creamed with the sugars.
• Tip in the 250g oats and pulse until the oats have combined with butter. (if using jumbo oats, pulse a little longer until the oats are crumbly and reduced in size.)
• Lightly grease a 20 x 20cm baking tin and tip in the flapjack dough. Press the mixture down gently so it evenly covers the tin. Place into the oven and bake for 13 - 15 minutes until golden brown.
• Remove from the oven and allow the flapjacks to cool for at least 30 minutes before eating. They will be very soft at first but will harden into a wonderful stodgy texture as they cool. Cut the tray into 8 - 12 squares once cooled.

VEGAN FLAPJACKS

Steps:

• Preheat your oven to 180°C/350°F (160°C/325°F for fan or convection ovens).
• Line an 8 x 10-inch rectangular tin with baking paper. I recommend leaving a little baking paper hanging out of the edges to make it easier to lift the flapjacks out after baking.
• Melt the vegan margarine and let it cool for a few minutes.
• Add the melted margarine to a large bowl then add the rest of the ingredients. Mix everything together thoroughly until the oats are well coated.
• Transfer the mixture into your lined baking tin and press it down tightly in place. You can do this using the bottom of a measuring cup or the back of a spoon.
• Bake the flapjacks for 25-30 minutes. If you like them soft and chewy, bake for 25 minutes and if you like them more on the crunchy side, bake for 30 minutes.
• Once baked, remove the flapjacks from the oven. While they are still warm and in the tin, gently score where you plan to cut them. This will make it easier to cut them once cooled.
• Leave the flapjacks in the tin to cool completely.
• Once fully cooled, remove them from the tin using the edges of the baking paper and place onto a flat surface. Cut them into pieces using your score marks as a guide.

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 FLAPJACKS

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4 and line a 20x20cm/8x8in square tin with baking paper.
• In a large mixing bowl, use a fork to mash the bananas until smooth. Stir in the golden syrup and coconut oil until combined (first quickly melt the coconut oil on low in the microwave if it is solid at room temperature).
• Stir the apricots into the banana mixture with the desiccated coconut, pumpkin seeds, oats and a pinch of flaky sea salt until all of the oats are well coated in the banana mixture.
• Pour the mixture into the prepared tin, using the back of the mixing spoon to press it into the corners of the tin and level the mixture to create a smooth surface.
• Bake the flapjacks in the oven for 30 minutes, or until the top and edges are golden-brown.
• Turn the flapjack out onto a wire rack to cool completely before slicing into 9 squares. Store in an airtight container for up to 3-4 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.