Recipe 

200g Butter (dairy free also used)

200g Golden Syrup

200g Muscovado sugar

400g Porridge Oats

To my flapjacks I added; Whitworths Dried Cranberries and Raisins along with sunflower and pumpkin seeds. Also to the vegan flapjacks I decided to add come Green and Blacks dark chocolate.

 

Method

  1. Preheat your oven to 150C/Gas 2 and prepare a 20cm/8in square baking tin with baking paper.

  2. Melt the butter over a low heat in a medium pan. Add the golden syrup and sugar to the butter and heat gently.

  3. Once the sugar is dissolved and the butter is melted, remove the pan from the heat and stir in the porridge oats and ginger. At this point you can add your dried fruit, seeds and or nuts.

  4. Pack the mixture into the baking tin and squash down, sprinkle the stop with some more fruit, seeds and nuts and squash down again. 

  5. Bake in the oven for 40 minutes. I left mine in until they were a little bit browned on top.

  6. Once cooked, remove from the oven, leave to cool for 15 minutes, then turn out on to a chopping board and cut into squares once cool

  7. Now Enjoy!!!

 

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