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: 15Cooking 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.
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