” Flapjacks don’t have to be boring, they can be sweet, moist and delicious with a combination of the right ingredients”
This recipe was borne out of the fact I couldn’t find a single vegan recipe for flapjacks that didn’t have “healthy” in the title.
I was sat at home, it was around 9.30pm and I was a little restless and mentally preoccupied. I needed to use my extra energy somehow and hadn’t baked anything in a while.
The trouble was, I hadn’t been shopping so I only had the contents of my cupboard to work with. And what did I have?
Plenty of oats, LOTS of sugar, some chocolate and berries among other things.
I popped onto my Pinterest, did a search, as I sometimes do for “vegan oat recipes,” then drew a blank. Then wondered how simple it’d be to make flapjacks (I never had before.)
Turns out when you Google or even Pinterest “Vegan flapjack recipes” you’re greeted with a HUGE number of “healthy” flapjack recipes which contain dried fruits (which I didn’t have,) coconut derivatives (which I also didn’t have) and some other obscure ingredients, which if I’d had time to go shopping I’d have probably considered.
Cue my creative juices…
With my boyfriend fast asleep on the sofa and nobody around to judge I decided 10pm at night was the time for a kitchen experiment using a combination of a few Pinterest finds (none of which were to do with flapjacks might I add.)
Admittedly once I started, I wondered why I had – I melted, mixed and combined, then backed, microwaved and refrigerated with my fingers crossed. About 35-40 minutes later, I had my result – and I wasn’t sure.
8 hours of sleep later, I woke up and opened the fridge. I was more than pleasantly surprised.
12 hours later my boyfriend Whatsapped me to tell me that his share of the flapjacks that I had given him to share with work colleagures had gone (it was 10am.)
15 hours later my own work colleagues had eaten the rest, and asked me to make more.
This recipe has been modified to ensure it doesn’t make quite as many as I did the first time – each time I make them, they always seem to taste better too!
Word of advice: If you’re unsure about which vegan white chocolates to go for I highly recommend either of these (I’ve used both): The Free From Kitchen’s white chocolate (£1.50/100g) or Sainsbury’s delicious free from white chocolate (£1.00/100g)
Prep time: 35 mins
Makes how many? Approx 12-15
Cost: < £4
For the flapjacks:
- 250g of rolled porridge oats
- 125g of dairy-free (vegan) butter
- 100g of caster sugar
- 50g of light brown sugar
- 2 tablespoons of golden syrup
For the jam:
- 250g of mixed frozen berries
- 100g of caster sugar
For the topping:
- 150g of vegan white chocolate
- For the flapjacks: Preheat the oven to 180 degrees celsius and line a tray with baking paper
- To a medium sized pan add the butter, caster sugar, brown sugar and golden syrup and melt over medium to low heat making sure not to boil
- Once melted take the pan off the heat and add the oats into the syrup and mix well until combined, place to the side
- For the jam: Place the frozen berries and caster sugar into a small pan on low heat, simmer slowly and then bring to the boil once – make sure once boiled, you allow to cool before doing anything else
- Place half of the oat mixture onto the line tray and press into the tray
- Pour over half of the jam mixture onto the oat lining
- Then cover the jam with the remaining half of the oats
- Press down until smooth and then place into the centre of the preheated oven for 20-25 minutes or until the top is a golden brown (not burnt!)
- Take out and leave to cool
- For the topping: Break the 150g of white vegan chocolate into a bowl, then pour in some of the juice from the jam (about 2 tablespoons of juice) and melt in the microwave (I always start with the microwave on two minutes, and stir, then do in 30 second increments after to ensure I don’t risk burning the chocolate)
- Pour over the white chocolate mix onto the cooled flapjack until it covers
- Use the remaining cooled jam mixture and spread across as a topping
- Put into the refrigerator to set for 1-2 hours
- Cut and serve
Tried this recipe? What did you think? I’m always down for new friends and always keen to hear thoughts. Get in touch.