Vegan Flapjack

Pre-heat oven to 200C electric / 180C fan / gas mark 6.

Put 250g dairy-free butter and 280g agave syrup into a saucepan. Melt them on medium heat, stirring gently.

Add 500g quinoa flakes or porridge oats to the saucepan and stir making sure the mixture coats the quinoa flakes/porridge oats.

Use a 20x20cm baking tin lined with baking paper and spoon in the mixture. Press into the corners with the back of a spoon so the mixture is flat and score into 12 squares.

Bake on the middle shelf for 15 minutes until golden brown.