Vegan Flapjacks
Delicious dairy-free flapjacks packed with oats and golden syrup.
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Servings: 16 slices
Calories: 177kcal
Ingredients
- 150 g Vegan butter (Use a block 'butter' rather than a spread)
- 120 g Soft light brown sugar
- 2 Tablespoons Golden syrup
- 300 g Porridge oats
Instructions
- Preheat your oven to 180℃ (or 160℃ for fan ovens) and line an 8x8 tin with baking paper.
- Melt the butter, sugar and golden syrup together in a pan over low heat until the sugar has dissolved. Leave to cool for a minute or so.
- Add the oats to a large bowl then pour in the wet mixture. Mix well.
- Transfer the mixture to your tin and press down firmly.
- Bake for around 18-20 minutes, until golden at the edges. It will be a bit wobbly in the middle until it starts to cool.
- After 5 minutes, lightly score the flapjack where you plan to cut it later. This will prevent crumbling.
- Leave to cool at room temperature then cut into slices and enjoy!
Notes
- Vegan flapjacks can be stored in the fridge for up to 1 week.
Nutrition
Serving: 1flapjack | Calories: 177kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 3mg | Potassium: 71mg | Fiber: 2g | Sugar: 9g