I made these flapjacks for my little nephew as he is dairy intolerant, and I know it can be hard to make sure there are nice treats for him and he doesn’t miss out. I’m not 100% sure of the baking time, as my oven is a bit broken and it took 40 minutes for them to cook – it shouldn’t take longer than 15 or 20 but I would recommend that if you make these, you should
check them regularly to see if they are done.
- 400g oats (whichever variety you like, I used Scottish rolled oats)
- 250g Vegetable based/vegan spread (I used Pure sunflower)
- 240g soft brown sugar
- 100g mixed seeds (I used pumpkin, sunflower, linseed and chia seed)
- 100g sultanas
- 2 large tablespoons of golden syrup
- Preheat oven to 180 degrees.
- Melt the margarine and butter over a very very low heat in a saucepan, stirring constantly until just melted (if it’s really soft you can just mix it in a bowl without any heat).
- Put the oats, sultanas and seeds in a large mixing bowl and pour the margarine mixture on top, and mix through thoroughly.
- Add the golden syrup and mix thoroughly, then spoon into a baking tin (I used approx 30cm x 15 cm baking tin).
- Bake for approximately 15/20 minutes, or until slightly golden on the top.
- Remove from oven and score with a knife to create the portion sizes you want.
- Leave to cool for at least 45 minutes, so that they set and keep their shape.