Recipe: Quick & Easy Vegan Flapjacks

Vegan flapjacks

What I really fancied making yesterday were the chilli cheese flapjacks I made a while back. I wanted to veganise them though and wondered if swapping the cheese for Violife vegan cheese and the butter for Vitalite dairy-free spread would work but then when it came to replacing the eggs, I doubted if applesauce (which can be used to replace eggs in cakes, muffins and other bready stuff) would do the trick. I don’t know why I thought this as I’m no scientist but it sounded dubious so I decided against it. [It has just occurred to me while typing this, that chia seeds would have been a good replacement but I didn’t have any in and I wouldn’t have spent £7, or whatever they cost, on a packet just to make some flapjacks anyway.]

Vegan flapjacks

But, I still wanted to make some flapjacks and although I knew vegan ones wouldn’t be as good as the ones my friend Cassie makes (hers are full-on dairy and completely delicious if a tad unhealthy. When I say ‘tad’, I obviously mean, ‘totally’), I reckoned they’d do to quash my craving.

Vegan flapjacks

These flapjacks are quick and easy to make and are oaty, buttery and moist, just like a flapjack should be. I reckon next time, I’ll double the quantities and make them thicker.

Vegan flapjacks

Quick & Easy Vegan Flapjacks
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Vegan
Serves: 9
Ingredients
  • 125g porridge oats
  • 60g dairy-free spread (I used Vitalite)
  • 60g brown sugar
  • 2 tbsp Golden Syrup
Instructions
  1. Melt the dairy-free spread in a saucepan, stir in the rest of the ingredients, then press firmly into an 8" square tin.
  2. Bake in the oven at 180C for about 15 minutes, or until the edges are turning brown.
  3. Score gently, then leave to cool.
  4. Cut into 9 pieces.

 

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