I made these flapjacks today for our BHK pop up coffee bar project.
Most of the vegan recipes I looked at were made with dates or bananas and / or seeds but I wanted these to be more like the traditional golden syrupy flapjacks rather than a 'wholesome' version. The answer I found was coconut oil in place of butter and some desiccated or coconut flakes (I used a bit of both as I had them in the cupboard) for a little added texture. I also used gluten free oats to make them suitable for more people and added some dried soured cherries to the mix.
Prepare: 5 minutes
Cook: 18 minutes
Makes: 18
125g coconut oil
250g porridge oats
40g desiccated coconut or coconut flakes (or a mix of both)
125g light muscovado sugar
2 tbsp golden syrup
handful dried cherries, chopped or blueberries (optional)
1 Heat the oven to 180C. Line a 23cm square tin with parchment.
2 Place all the ingredients in a food processor and whizz briefly until well mixed. Tip into the tin and press down firmly, smoothing over the surface with a back of a spoon.
3 Bake for 15 - 20 minutes (I found 18 was perfect for my oven) until bubbling and golden brown.
4 Leave to cool for a few minutes then mark out 18 bars or 16 squares - it is impossible to do this evenly! Leave to cool completely then cut all the way through into individual portions.