Vegan Flapjack
This vegan flapjack recipe is a ‘healthy’ take on the classic and very popular Scottish flapjack. I myself prefer the traditional recipe but for those who seek something sweet and basically looking for a healthier alternative, try this one. Vegan Flapjack will continue to provide all the healthy goodness from the organic oats without the culprits of sugar or dairy, and trust me, it is still delicious when eaten with that very popular afternoon cuppa.
Ingredients
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500g organic porridge oats- gluten free
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125g desiccated coconut
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300ml coconut oil- or non dairy substitute
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350g maple syrup
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6 tbsp runny honey
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100g pumpkin seeds
Instructions
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Prepare baking tin:
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01 Line with non-stick paper, allowing for the paper to hang over the side, and if not make sure the sides are lightly greased to prevent unnecessary sticking.
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Flapjack:
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02 Mix all dried ingredients together in a large bowl including pumpkin seeds.
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03 Heat coconut oil, maple syrup and honey in a small pan (or in the microwave) and bring to boiling. Remove from heat and pour directly into dried ingredients.
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04 Mix well and tip into the prepared tin, pressing down well to form a smooth top.
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Bake:
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05 Place tin into a moderate oven and cook until golden brown all over. Allow to cool in the tin before lifting out and sharing.
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Store:
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06 When cold lift out from tin via the baking paper and cut into squares with a large sharp knife. Remove from the baking paper and store in an airtight container.
Notes
I like to use coconut oil but if your prefer, it is possible to bake this slice using a non dairy margarine alternative. Keeps well when stored in an airtight container. Please note I recommend using a 30cm x 20cm rectangle tin as this makes cutting into the traditional square pieces easier but any similar sized tin is good to go - if slightly larger just expect a slightly thinner piece of flapjack.
