Simple Vegan Flapjack

We all know I’m a lazy so-and-so when it comes to cooking. I’m a throw-it-in-the-pot-and-see-what-happens kind of a girl. And it’s honestly just effort to change my ways just because I’m cutting out dairy, eggs and meat.

So I’m just going to be taking my ordinary recipes, and substituting, and seeing what happens.

What I believe to be vegan flapjack; recipe next week

Apricot Treacle Flapjack

This week, as promised last Sunday, is the recipe for a Simple Vegan Flapjack.

You won’t need a long list of outlandish ingredients, or fancy-pants equipment: just a big saucepan and a baking tray. If you’re feeling up to it, a set of scales to take ratios from your preferred flapjack recipe. I tend to guesstimate when I’m making flapjack.



Treacle, several tablespoons (Tate & Lyle assure me theirs is vegan; I looked it up and everything!)

Coconut oil, a couple of tablespoons

Chopped apricots (or dried fruit of your preference)

Once you’ve gathered your ingredients – from any good supermarket – it’s simply a question of a normal flapjack-making practice. Heat the treacle and coconut oil until the oil’s molten and stirred into the treacle. Pour into a bowl with the oats and apricots. Mix well. Turn onto a baking tray and bake at about 200C for about ten-fifteen minutes.

See, simple substitution of coconut oil for butter. (And treacle for syrup, but if you’d prefer to use syrup, go ahead. I still have yet to stock my cupboards with any and the treacle needs using up.)

Next up, I’m going to experiment with fairy-cakes and substitutions.

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