Vegan Flapjacks
Description
This was a very British style of making flapjacks where the sugary and buttery taste is overwhelming but actually I’ve made it vegan by swapping the butter for a vegan version.
Ingredients
Scale
⅔ cup vegan butter /or ghee (not vegan)
2 ¾ cup Oats (see below)
½ cup Coconut sugar
3 tbsp Coconut sugar nectar/ or Honey (not vegan)
Instructions
- Preheat the oven
- Line your baking tin with baking paper hanging off the edge or grease with a bit of oil
- Melt the butter over a low heat in a small saucepan
- Then add the coconut sugar & nectar (or honey if using)
- Once fully combined then transfer to a mixing bowl and add the oats and fully coat
- Transfer the mixture to the tin and press down tightly with the back of a spoon
- Bake for 20-25 minutes for soft or 30 minutes or so for firm
- Once baked, remove from the oven and score the portions
- Leave to cool for 10 minutes before transferring to a wire rack to fully cool before cutting
Notes
- When you add the oats to the wet mixture you can add in any dried fruits, cacao nibs or crushed nuts to make a more nutrient-dense version
- Storage is best in a tightly sealed container for 5 days in a cooler climate at room temperature, 10 days in the fridge
