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These powered me through 90 miles of overnight cycling on the Dunwich Dynamo and are a force to be reckoned with. Golden Syrup is the major player here. I didn't bother with sugar, instead going straight into the real stuff.
Makes enough for about eight-ten people
Ingredients
Vegetable oil or vegan margarine to line baking tins
250g porridge oats
1 pinch of salt
150g Pure soya margarine (or another vegan spread)
4 tbsp Golden Syrup
Handful of chopped cherries, cranberries or nuts like macadamia
Preheat the oven to 180C.
Line one or two baking tins with greaseproof paper and/or vegan margarine or oil. I prefer my flapjacks to be crazy dense so usually squash them all into one tray.
In a large bowl, pour in the oats and salt. In a pan, melt down the margarine over a low heat and then add this to the bowl. Stir in with the oats and salt, before adding in the syrup and finally the chopped fruit or nuts.
Pour into the lined baking tray and bake for around 25-35 minutes.
If you like your flapjacks soft like I do, then take them out of the oven as soon as the mixture starts to go golden at the edges. If you like them a littler harder, wait another ten minutes until the tops are brown all over.
Take out of the oven and while still in the baking tray, divide into pieces with a knife. Leave in the tray to cool completely before beginning the demolition process!
Makes enough for about eight-ten people
Ingredients
Vegetable oil or vegan margarine to line baking tins
250g porridge oats
1 pinch of salt
150g Pure soya margarine (or another vegan spread)
4 tbsp Golden Syrup
Handful of chopped cherries, cranberries or nuts like macadamia
Preheat the oven to 180C.
Line one or two baking tins with greaseproof paper and/or vegan margarine or oil. I prefer my flapjacks to be crazy dense so usually squash them all into one tray.
In a large bowl, pour in the oats and salt. In a pan, melt down the margarine over a low heat and then add this to the bowl. Stir in with the oats and salt, before adding in the syrup and finally the chopped fruit or nuts.
Pour into the lined baking tray and bake for around 25-35 minutes.
If you like your flapjacks soft like I do, then take them out of the oven as soon as the mixture starts to go golden at the edges. If you like them a littler harder, wait another ten minutes until the tops are brown all over.
Take out of the oven and while still in the baking tray, divide into pieces with a knife. Leave in the tray to cool completely before beginning the demolition process!
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