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.]
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.
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.
- 125g porridge oats
- 60g dairy-free spread (I used Vitalite)
- 60g brown sugar
- 2 tbsp Golden Syrup
- Melt the dairy-free spread in a saucepan, stir in the rest of the ingredients, then press firmly into an 8" square tin.
- Bake in the oven at 180C for about 15 minutes, or until the edges are turning brown.
- Score gently, then leave to cool.
- Cut into 9 pieces.
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