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Photograph of Vegan Flapjacks with Coconut

Vegan Flapjacks with Coconut

These vegan oaty squares are made with coconut oil and some added desiccated coconut, to bring a slightly different dimension to this delicious British treat. Makes 9 or 16

Course afternoon tea, Morning Coffee, picnic, Snack, treat
Cuisine British
Keyword coconut, flapjacks, gluten free, Oats, vegan
Prep Time 5 minutes
Cook Time 20 minutes
Author Susan

Ingredients

  • 140g coconut oil
  • 110g Demerara sugar
  • 110g golden syrup
  • ¼ plus ⅛ teaspoon salt
  • 140g wholegrain rolled oats - use gluten-free, if necessary
  • 140g jumbo wholegrain rolled oats - use gluten-free, if necessary
  • 50g desiccated coconut

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven150°C/170°C/325°F/Gas 3

  3. 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.

  4. Weigh the oats and desiccated coconut directly onto the mix and thoroughly stir.

  5. Tip into a 20cm/8inch parchment lined baking tin, pat down until compact and level the surface.

  6. Bake in the centre of a preheated oven for 20 minutes

  7. Leave to cool in the tin for 15 minutes. Use the baking parchment to lift the flapjacks out of the tin and leave to cool on a wire tray.

  8. When cold, use a sharp knife to cut into 9, 12 or 16 squares, depending on how large you would like them to be.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • large saucepan
  • 20cm/8inch cake tin lined with baking parchment