In my repertoire of dairy-free food, flapjacks are by far the easiest and quickest to whip up. They also require very few ingredients, and can therefore be made with little impact on the purse strings, with stuff you might already have in your cupboard. Flapjacks are therefore a versatile treat: the best last minute contribution to party snacks, post-lecture pick me up, or complement to a cup of tea.
I took the basis of my recipe from the Pure Dairy Free website, however added a few things to bulk it up and enhance the flavours.
All you’ll need is…
- 175g of Pure Sunflower spread
- 125g demerara sugar
- 3 tbsp golden syrup
- 350g porridge oats
- A few handfuls of pumpkin seeds
- A few handfuls of dried cranberries
- A few handfuls of jumbo raisins
- 1 tsp ground cinnamon
Preheat oven to 180°C/gas mark 4. Grease a 28cm x 18cm baking tin and line with baking parchment.
Put the Pure spread, golden syrup, and sugar into a large saucepan over a medium heat and stir until the sugar dissolves and the Pure spread melts. Remove the pan from the heat and stir in the porridge oats.
Add the berries, raisins, pumpkin seeds and cinnamon and stir until the mixture is well blended.
Bake in the oven for approximately 30 minutes until golden brown, but remember that flapjack hardens while it cools so don’t overdo it!
Remove the flapjack from the oven and cool in the tin for 5 minutes.
Turn out from the tin and remove the grease proof paper. Cool the flapjack on a rack before cutting into squares.
- Serve in pretty much any situation ever.