When I lived at home with my parents, my Mum and I would sometimes stay up together watching American trash telly such as “Rock of Love”. It would get to about 11:00pm and I would turn to my Mum, pull my best sad face and tell her I was hungry. This would more often than not result in her getting up and making me her delicious flapjack.
I have no clue what my Mum puts in hers (apart from oats, obviously!) but tonight I found myself craving a slice of syrupy goodness. So here goes my quick and easy vegan flapjack.
I’m going to say that this recipe serves two people, since I shared with the hubby, but to be honest I could easily have eaten it all in one go!
60 g vegan margarine
15 g Demerara sugar
20 g golden syrup
80 g rolled oats
20 g oat bran (if you have no oat bran, just replace with 20 g of more oats)
50 g currants
Preheat the oven to 190oC.
Stick a small pan on top of your scales. Calibrate and add the marg. Calibrate and add the sugar etc etc until all of your ingredients are in there.
Next stir over a low heat until everything has melted together (don’t let it burn, there is nothing quick and easy about cleaning burnt flapjack mix off your pan). Pour onto a well-greased baking tray and flatten out until about 1.5 cm thick.
Bake for 10 – 15 mins. The flapjack will harden as it cools so score out your portions with a knife whilst it’s still hot (Carefully!). Try not to overcook the flapjack as the currants will become bitter if burned.
SCOFF THE WHOLE LOT!