Vegan Fruit And Nut Flapjacks Food

VEGAN FRUIT AND NUT FLAPJACKS

Steps:

• Preheat the oven to 160C/325F/gas mark 3. Grease a 23cm/9in square cake tin and line with baking parchment. (If you are making plain flapjacks without any mix-ins then use a 20cm/8in tin instead.).
• Mix together the oats, flour, nuts, fruit and seeds in a large bowl.
• Place the vegan butter, golden syrup and brown sugar in a pan over a low heat. Heat, stirring occasionally, until melted and smooth.
• Pour the syrup into the oats and stir until thoroughly combined, there should be no dry patches at all.
• Tip the mixture into the prepared tin, spread it out level and press down firmly until well compacted.
• Bake for 25-35 minutes until set and golden (they will still be a little soft to the touch and will firm up a lot as they cool).
• Leave to cool for 10 minutes then cut into slices with a sharp knife while still in the tin. Leave to cool completely then turn out and re-slice. Store in an airtight container for up to 10 days.

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.