Nutty, Fruity, Vegan Flapjack
- 90g vegan butter
- 80g golden syrup
- 2 Tbsp of Mr Fitzpatrick Cranberry & Pomegranate cordial
- 90g light muscovado sugar
- 150g oats
- 50g chopped hazelnuts
- 25g sunflower seeds
- 75g dried cherries, chopped
- 75g dark chocolate chips
Preheat the oven to gas mark 4, 180°C, adjust accordingly for a fan oven.
Line a 20cm square baking tin with baking paper.
To a medium pan add butter, golden syrup, cordial and sugar. Heat gently over a low heat, stirring occasionally, until the sugar has dissolved. Remove from the heat and leave to cool slightly, to avoid melting the chocolate when added to the mix.
In a bowl add oats, hazelnuts, sunflower seeds, cherries and chocolate chips, mix well. Add the wet ingredients to the dry and stir to coat.
Press the mixture into the tin. Cook for 20 mins until golden brown. Cool slightly, then gently turn the flapjack out onto a chopping board. Cut into squares and leave to cool completely.
NOTES:
Do not over work the mix once the warm wet ingredients have been added, to avoid melting the chocolate.
The flapjacks will be soft to the touch when removed from the oven, these will firm up once cooled
Recipe creation & photography by The Clean Tribe
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