Easy Vegan Cherry & Coconut Flapjacks
These flapjacks are so soft, crumbly, sweet and delicious. They are perfect for any novice bakers out there (or anyone looking for a simple treat recipe). They also have the added bonus of being nut free, gluten free and vegan!
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.
Video
Notes
These flapjacks should keep for about 5 days in an airtight container.