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How To Make Vegan Flapjack

Updated on January 20, 2014
2 stars from 4 ratings of Vegan Flapjack

This recipe will show you how to make delicious vegan flapjack in no time at all. This vegan flapjack recipe can be easily adapted so you can make a sugar free version if you like.

Vegan flapjack. These ones have sultanas, flaked almonds and chopped apricots in but you can make plain vegan flapjacks or add your own extra ingredients.
Vegan flapjack. These ones have sultanas, flaked almonds and chopped apricots in but you can make plain vegan flapjacks or add your own extra ingredients.

Cook Time

Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: 12-16 pieces

Ingredients

  • 200g Dairy Free Margarine
  • 500g Rolled Oats
  • 2 tablespoons Honey or Syrup
  • Flaked almonds, chopped nuts or dried fruit, (optional)
  1. Weigh approximately 200g of dairy free / vegan margarine and place it in a saucepan over a low heat. You just need to get it warm enough to melt the margarine.
  2. Once the margarine has melted add 2 tablespoons of syrup to the pan and mix it in with the margarine. I tend to use syrup instead of honey but you can use either. You can also substitute with sugar if you prefer in which case you would use 2 tablespoons of sugar instead of the honey or the syrup (or use 1 tablespoon of sugar and one tablespoon of honey or syrup).
  3. Once the syrup / honey / sugar has mixed in with the margarine, remove the pan from the heat and gradually stir in the oats. I use organic oats from the local health food store because I like the texture of them but you can use any oats you like. I prefer the smaller oats but some people prefer to use jumbo oats - the choice is entirely yours as there is no right or wrong way.
  4. With practice you’ll get a feel for exactly how many oats to add to the mix, depending on whether you prefer a crunchier or chewier flapjack. To begin with you shouldn’t go far wrong if you stick to the amounts listed above.
  5. At this stage if you just want plain flapjack then you don’t need to add any more ingredients but if you want to you can add flaked almonds, dried fruit, chopped nuts or anything else that you fancy putting into the mix.
  6. Lightly grease an oven dish with some dairy free margarine.
  7. Add the oat mixture to the dish, spread it out and press it down firmly with the back of a spoon. I find that pressing the mixture firmly into the dish makes it easier to cut later on. Without pressing it down it can have a tendency to crumble.
  8. Place the dish in a pre-heated oven at 180 degrees Celsius for about 20 minutes. If you’ve got an old oven like we have you might want to turn the dish around after 10 minutes to make sure the mixture cooks evenly. As a general rule once the top begins to brown off around the edges they are probably ready.
  9. Remove from the oven and place on a rack to cool.
  10. Once cooled I usually place the mixture in the fridge for about an hour as this seems to help when cutting the mixture into slices. By all means try it without doing this as you might not need to do it and it’s really nice to eat flapjack while it’s still warm.
  11. If you want to add a layer of chocolate to the top of the flapjack before you slice them, get a saucepan with some boiling water in, place a glass or Pyrex jug or bowl inside the saucepan so it sits in the water. Take a bar of vegan chocolate, break it into pieces and place inside the jug or bowl. Add a small amount of boiling water to help it to melt. Once it has melted you can add a small amount of soya milk or other dairy free milk alternative to make it a bit creamier. Once the chocolate has all melted and you have the mixture at the right consistency, spread it over the top of the flapjack. Then place the dish in the fridge for about an hour for the chocolate to set. Once the chocolate has set you can slice the flapjack into as many pieces as you like.

A note about honey: some people say that honey is not vegan whereas others say it is. If you are vegan and you don’t eat honey then you can use syrup of sugar.

© 2014 Rob Butler

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