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Vegan flapjacks in a tin

Vegan flapjacks

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(1 ratings)

Prep: 15 mins Cook: 35 mins

Easy

Serves 16

Choose your favourite nuts and dried fruits in this versatile dairy-free flapjack recipe, or change it up each time you make them - be adventurous!

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Vegan

Nutrition: Per flapjack

  • kcal177
  • fat9g
  • saturates2g
  • carbs21g
  • sugars14g
  • fibre1g
  • protein2g
  • salt0.1g
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Ingredients

  • 140g dairy-free spread
  • 140g soft light brown sugar
  • 2 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 175g rolled oats
    Two piles of oats

    Oats

    ohtz

    Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

  • 75g chopped nuts of your choice
  • 75g dried fruit (such as raisins, dried cranberries, chopped apricots)

Method

  1. Heat the oven to 160C/140C fan/gas 4 and line a 20cm square baking tin with baking parchment.

  2. 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. 

  3. 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. 

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