There is something magical about the combination of glace cherries and coconut that takes me right back to my childhood. I have always loved baking and some of my earliest memories in the kitchen are of making cakes and biscuits with these two scrummy ingredients.
I have to say I think I enjoy a flapjack more now than I ever have. They just feel that bit more wholesome than cake, a bit more acceptable to have for elevenses than a pastry and yet they still satisfy that naughty sweet craving that comes calling each day.
Often flapjacks can be hard and chewy – this is not the style of flapjack I like. I prefer the softer variety (yes, the one that doesn’t cut too easily and tends to leave untidy crumbs everywhere). And, although I would love to have neat little flapjacks that stack beautifully on top of each other, I have found that the flavour and texture of firmer flapjacks just isn’t as good as the crumbly ones.
So here we have soft, crumbly, sweet, delicious cherry and coconut flapjacks that are so easy to make that even the youngest of bakers will be able to whip up a batch. I hope you enjoy them.
#Foodblogger #Vegan #Glutenfree #Plantbased #Elevenses #Snacks #Flapjacks #Easyflapjackrecipe
Easy Vegan Cherry & Coconut Flapjacks
Equipment
- 1 Brownie tin (roughly 23cm)
- 1 Sheet baking parchment
- 1 Large mixing bowl
- 1 Glass jug (microwavable)
Ingredients
- 250 g Rolled oats (gluten free) Just use normal rolled oats if you're not avoiding gluten
- 130 g Caster sugar
- 75 g Desiccated coconut
- 125 g Glace cherries Chopped into quarters
- 150 g Plant butter
- 40 g Golden syrup
Instructions
- Preheat the oven to 180°C / 350°F / Gas mark 4.
- Line the brownie tin with baking parchment.
- In a large bowl, mix the oats, caster sugar, desiccated coconut and chopped cherries.250 g Rolled oats (gluten free), 130 g Caster sugar, 75 g Desiccated coconut, 125 g Glace cherries
- Put the plant butter and golden syrup in a microwavable jug and microwave on full heat for about 1 minute.150 g Plant butter, 40 g Golden syrup
- Pour the butter and golden syrup mixture into the dry ingredients and mix thoroughly.
- Pour the flapjack mixture into the tin and push it down firmly so it is all level.
- Bake in the oven for 25 minutes, until golden brown.
- Once baked, allow to cool completely (about 45 minutes) before slicing and serving, otherwise the flapjacks tend to fall apart if they are still warm.
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