|Soft light brown sugar||140g|
|Golden Syrup||2 Tbsp|
|Chopped mixed nuts||75g|
The Flapjack – a stalwart for the biscuit tin
There can be no better pick-me-up than a Flapjack with a cup of tea. We have been indulged by Camilla, the_skeptical_vegan, with this failsafe recipe. We had the pleasure of sending her some raw materials from our partner Greenbean Sustainable Shopping and are delighted with this modern classic. She has a fantastic food blog where she strives to share tasty plant based meal inspiration.
You are encouraged to mix and match your favourite combination of nuts and fruit. Delicious, yes, but don’t forget that the nuts are a good dose of Omegas 3 and 6 plus the antioxidants in the dried fruit are an added bonus. Pat yourself on the back and have another slice…
- 1. Heat the oven to 160C/140C fan and line a baking tin with baking parchment, dimensions don’t matter too much, obviously the smaller the tin the thicker your flapjacks will be!
- 2. Melt the dairy-free spread, sugar and syrup in a saucepan over a medium heat. Remove from the heat and tip in the oats, chopped nuts and dried fruit. Transfer to the tin, packing the mix in with the back of a spoon.
- 3. Bake for 30 – 35 mins until lightly golden and crisp around the edges – I like mine slightly more tinged so I leave them in for 40 minutes. Leave to cool in the tin before slicing into squares. Enjoy!