Thursday, 3 March 2011

Cranberry Flapjacks

Toast Note: I would HIGHLY RECOMMEND Mornflake porridge oats. All other brands I have used, turn out too crumbly

{150g} vegan butter (I used Pure Soya Spread and a pinch of sea salt)
{75g} brown sugar...the browner the better - got to love that brown taste
{3 LARGE tbsp} Lyle's golden syrup (or any other vegan-friendly brand)
{250g} porridge oats (Mornflake works really well)
{2 heaped tbsp} dried cranberries

note: you can add anything you like really - raisins, cherries, walnuts, seeds... I added crushed dairy-free white choc buttons. They melted, and it made the flapjacks extra gooey. Experiment! It's good for the soul.

Makes: 12-16 flapjack bites

Preheat the oven to 180C. Grease a baking tray/dish/some kind of ovenproof receptacle with butter or oil. Gently heat the butter, sugar, and syrup in a saucepan until melted. Stir in the oats. Take off the heat and add the cranberries. Scoop into the dish and smooth out level. Bake for 25 minutes, or until golden brown around the edges.

Cool for ten minutes. Then, cut into flapjacky pieces. Wait until completely cool before you nosh down. Unless you don't mind clods of jacky gloop. The cooling process hardens the mixture, so it doesn't fall apart. And it is worth the wait, I promise. Magic.

I put the flapjacks in the fridge overnight, and...

SUCCESS! Super yummy.

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