By The Green Parent
18th February 2022
This version eliminates the need to use a pan to melt vegan butter, as it’s substituted for sunflower oil, which means reduced time – and less washing up! Just like any flapjack, it will become firmer as it cools, so allow it to drop to room temperature before slicing and enjoying.
Makes 9 Squares
- 4 tbsp sunflower oil
- 4 rounded tbsp golden syrup
- ½ tsp ground cinnamon
- ½ tsp grated nutmeg
- 150g rolled oats
- 1 apple, grated, squeezed of excess juice
- 1 tbsp sultanas
- 1 tbsp roughly chopped pecans
- Preheat the oven to 200°C/400°F/gas mark 6. Line a small roasting pan with baking parchment.
- In a large bowl, mix together the oil, syrup, cinnamon and nutmeg until combined.
- Stir in the oats, grated apple, sultanas and pecans until they are coated in the syrup mix.
- Press the mixture into the lined roasting pan and smooth the top with the back of a spoon. Bake in the oven for 12 minutes, until the top is just golden. Allow to cool in the pan before slicing into squares.
EASY TIP - This flapjack is delicious eaten as a snack, or crumble over vegan vanilla ice cream for a decadent dessert.
RESOURCES
READ Vegan Roasting Pan by Katy Beskow (Quadrille, £15)
This recipe can be found in Issue 104 of The Green Parent magazine, buy a copy here
