Dualit
Dualit Product Recipe
Vegan Flapjack
Using a variety of whatever dried fruit, nuts or seeds you have available, you can tailor this vegan flapjack recipe to your personal tastes.
Serves: 15
Cooking Time: 30 minutes
This flapjack can be stored in an airtight container for up to 10 days.
Ingredients
- 350g x fine rolled porridge oats
- 80g x plain flour
- 100g x mixed chopped nuts (roughly chopped into small pieces)
- 200g x mixed dried fruit (sultana, cranberries, figs, apricot )
- 1 x desert spoon of desiccated coconut
- 50g x mixed speeds (pumpkin, sunflower)
- 200g x dairy free margarine
- 175g x golden syrup
- 200g x light brown sugar (reduce if you want less sugar to taste)
Method
- Preheat oven to 160c/gas mark 3.
- Grease and line with baking parchment a 9 inch square cake tin (23cm).
- Mix together all dry ingredients in a large bowl.
- Place vegan butter, golden syrup & brown sugar in a saucepan over a low heat, stirring occasionally until melted and smooth.
- Pour the syrup into the dry mixture and mix until thoroughly combined.
- Tip the mixture into the prepared tin and press down well until well compacted.
- Bake for 25 to 35 minutes until set and a golden colour (will still be a little soft to touch but will firm up as it cools).
- Leave to cool for 10 minutes, then cut into slices with a sharp knife while still in the tin. Then leave to cool completely, turnout and re-slice.
