Flapflap!

I’ve been crrraving flapjack for a long time. Roughly a year, in fact. Since I became vegan, actually. Strangely, this past month I’ve been eating an absolute ton of the stuff! Heather introduced me to a vegan-friendly café in Bristol which does a range of vegan flapjack (and pasties…will report more later!) and since then I’ve bothered to check packaging in corner shops. Surprisingly, quite a few flapjack products are vegan! Sweet. One of the pluses of coming home though, is having my darling mother around to knock me up some delicious home-made flapflap. (Yes. Flapflap. It just…makes more sense.)

My darling Mother was so kind as to share the (embarrasingly) simple recipe with me. (It’s in imperial measurements, because I’m English. A’ight?)

Ingredients
4oz Pure (or vegan butter substitute of your choice)
4oz muscovado sugar
3 tbs golden syrup (or treacle)
pinch salt
pinch baking power
6oz oats

Method

Melt the Pure and sugar together over a low heat. Add golden syrup, salt and baking powder. Mix well.
Remove the saucepan from heat and stir in the oats.
Grease a pan of appropriate size and dollop mix in. (Technical stuff!)
Pop in pre-heated over on 180c for 20/25 minutes.

Additions

Any dried fruit you can name! Apricot, raisins, dates…uh…I fail this pop quiz, but anything soft and squishy is delish-y. (I crack myself up.) Also, don’t be afraid to cover it in dark chocolate topping and get really messy during the eating process!

Enjoy!