With a couple of small changes to my traditional Flapjacks recipe, these vegan oaty squares are made with coconut oil to replace the butter and some added desiccated coconut, to bring a slightly different dimension to this delicious British treat. Plus, use gluten-free certified oats and these fabulous flapjacks will be both vegan and gluten-free.
They are as perfect with a cup of tea at home, as they are on a picnic, half way up a mountain, come winter or summer. With a crispy top and chewy under layer, these flapjacks hold together well and are very easily transportable. Loaded with oats and coconut, sweet with a salty kick, they are ideal as an energy boost and special treat to keep you going through a tough day at work, a long hike or bike in the mountains or simply an addictive treat to get you through the day.
None of us can resist them, (even Andrew – this is yet another treat he cannot resist whilst continuing to claim he doesn’t like sweet things!). The only way I can ration them is to make sure I do not make them too frequently!
How to make Vegan Flapjacks with Coconut
Flapjacks are surprisingly easy to make and use only a handful of ingredients. The key is to be specific when weighing out the ingredients and not over-cooking them.
Collect all your ingredients together and line the baking tin:
In order to guarantee the consistency of your flapjacks, it is important to use the correct size tin – in this case it is a 20cm/8inch square tin. If your tin is larger the depth of your flapjacks will be less and they will cook more quickly. Equally if the tin is smaller, your flapjacks will be deeper and cook more slowly.
Sit the tin on greaseproof paper making sure the paper is large enough to line the tin, come up the sides and have a little overhang.
Cut out the corners of the paper so it will fit easily into the tin
Fold the paper from corner to corner so the size of the centre of the paper matches the base of the tin. Slot inside the tin.
Vegan Flapjack ingredients:
jumbo oats – use gluten-free, if necessary
porridge oats – use gluten-free, if necessary
How to make these amazing Vegan Flapjacks
Slowly melt the coconut oil, golden syrup, Demerara sugar and salt over a moderate heat until the sugar has mostly dissolved. This should only take 2 – 3 minutes.
Weigh the oats and desiccated coconut directly onto the mix and thoroughly stir.
Tip into a 20cm/8inch parchment lined baking tin.
Pat down until compact and level and cook in the centre of a preheated oven for 20 minutes
Leave to cool in the tin for 15 minutes and then, using the baking parchment overhang, transfer to a wire rack to cool completely.
Made this recipe?
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