Easy Dairy Free Flapjacks (Vegan)
Easy Dairy Free Flapjacks. Soft, chewy flapjacks, full of oats and golden syrup. Just 4 ingredients, simple to make and perfect for lunchboxes or with your afternoon coffee. Soy Free, Nut Free and suitable for vegans too.
Flapjacks are one of those great go-to recipes that should be in everyone’s culinary repertoire. They are so easy to make and use only a few ingredients, most of which you probably have already. There is a little science to making flapjacks and the cooking time is determined by whether you like them crispy or chewy.
BUT are they are a cake? or a biscuit?
(I literally have no idea but in the words of Daddy Peacock – Who cares they are yummy!)
The basic recipe is packed full of oats and golden syrup. They work just as well with butter or dairy free margarine. You just melt the margarine, golden syrup and sugar together in a large saucepan before stirring in a whole load of oats. Using honey instead of golden syrup gives the flapjacks a great flavour, but obviously they are then not vegan.
For a toffee flavour and fudgier, chewy texture, brown sugar and a lower oven temperature (or shorter cook time) is great. But for a crispier flapjack white sugar and a longer spell in the oven is required.
This recipe makes a batch of 16 large, chewy flapjacks. If you want crispy ones, add another 10minutes to the cooking time. Just make sure you slice them while they are still warm or you wont be able to get pretty squares (but you will get a good old pile of crumbs!)
Whilst Flapjacks can be a great energy boost for kids lunchboxes, they are quite sugar laden, so I often half the sugar and add in a load of grated apple. Mind you after a morning up the allotment, the original recipe gives The Peas a good dose of energy for all that weeding! And lets be honest they are great for an every now and again treat.
Flapjacks are easy to adapt to fit everyone’s tastes. The Peas love them covered in a little melted chocolate or with a little added dried fruit, nuts or seeds. A favourite around here is a ground cinnamon, apple chunks and sultana combination.
You can find the recipe for my Dairy Free Apple & Sultana Flapjacks.
I still need to develop a recipe for a yoghurt topping and I really need to update the photos for my Chocolate Cherry Flapjack recipe.
Meanwhile, at home, February is already a week through and preparations are in full swing for Miss E’s birthday. She is very excited about turning 6 but every time I have asked Elodie what she wants, she just says she has everything she could ever want so she doesn’t really know. Aaaargh!! But at the same time Awww!
Both her & Millie are still loving gym. They are really competitive but thankfully both want to do different kinds of gym. Millie has a review of her very own Head over Heels Gymnastics Journal coming soon. She’s got a few badges coming in the week and we’ve sorted her out a gymnastics party for her birthday.
Alys was on an inset day so we’ve ended the week at our local Beefeater. Things at school have settled and I think she’s finally settled the problems she was having – and accepted that there are some things she just has to walk away from.
AND I have finally got rid of a horrible virus that’s been going around. Half term is coming round and I can’t wait for a bit of a rest!
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Recipe for Easy Dairy Free Flapjacks
Easy Dairy Free Flapjacks
- 100 g Dairy Free Margarine
- 50 ml Vegetable Oil
- 50 g Golden Syrup
- 150 g Brown Sugar
- 500 g Porridge Oats
- Preheat oven to 180 C and prepare the pan that you are using with a light spray of cooking spray or lining with silicone baking sheet.This recipe will fill a rectangular tray bake pan - I use two 7inch square silicon ones because they need greasing. Also if I make two batches I find I am more likely to have some leftover for lunchboxes!
- Into a large saucepan, weigh out the dairyfree margarine, oil, sugar and golden syrup. Gently heat until the sugar has melted.
- Add the oats to the saucepan of melted, syrupy ingredients. Stir until the dry ingredients are combined and coated.
- Spread out into the baking tin and press down firmly, making sure it reaches the corners.
- Bake at 180 C for 20-25mins until golden brown. (The flapjacks will looked undercooked – DO NOT panic they will firm up as they cool in the tin)
- Cut into portions and leave in the tins to cool completely or as long as you can wait (still just warm in this house!)