Spiced Plum Vegan Flapjacks

Spiced Plum Vegan Flapjacks

It’s so easy to make vegan flapjacks as the only dairy in regular flapjacks is the butter, so simply swap the butter to a dairy free spread and you’re done! I decided to fill these vegan flapjacks with a spiced plum compote for a fruity flavour, and seen as it’s Autumn I’m craving anything with cinnamon and warming spices in it. Don’t be put off by making the compote yourself, it’s so simple and very difficult to go wrong! If you are really stuck for time you could fill them with jam instead, just stir some spices into the jam first for that Autumn warmth.

I started by making the plum compote to fill the flapjacks with. After chopping all of the plums and removing the stones, I put them into a pan along with the spices and the sugar. I let them cook down on a low heat until they were soft, this took about 35 minutes so I did some jobs around the kitchen and stirred them every 5 minutes. Using a hand blender, I roughly pureed the plum mixture, then set it aside to cool down.

To make the flapjacks I melted the dairy free butter on a low heat in a pan long with the golden syrup and vanilla.

I mixed together the oats, plain flour, spices, and light brown sugar. I added the melted butter and syrup mixture, and mixed it all together.

I pressed about two thirds of the flapjack mixture into the bottom of a lined traybake tin.

Then I added the plum mixture on top, then covered it with the rest of the flapjack mixture, it won’t completely cover it, but you want the plum mixture to peak through.

For decoration, I also added a sprinkle of flaked almonds.

I baked them for 25 minutes until they were golden all over. I let them cool fully before cutting into squares.

spiced plum vegan flapjacks

The vegan flapjacks were absolutely delicious! Chewy, fruity and sweet – just how flapjacks should be. I didn’t tell anyone that these were vegan flapjacks, and no one had any idea! They devoured the lot!

spiced plum vegan flapjacks

These vegan flapjacks would be a perfect snack in lunch boxes, on long journeys or just with a cup of tea. They’ll keep for up to 5 days in an air tight container too – if they last that long!

         

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, Treat Petite hosted by me, Bake of the Week hosted by Casa Costello and Fiesta Fridays hosted by Caramel Tinted Life and Of Goats and Greens.

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Spiced Plum Flapjacks (Vegan)

Servings 12

Ingredients

For the plum filling

  • 500 g Plums de-stoned & chopped
  • 100 g Light brown sugar
  • 1/2 tsp Mixed spice
  • 1/2 tsp Ground cinnamon
  • 2 tbsp Cornflour

For the flapjacks

  • 165 g Dairy free 'butter' spread I used Violife
  • 100 g Golden syrup
  • 100 g Light brown sugar
  • 1/2 tsp Vanilla extract
  • 340 g Oats
  • 160 g Plain flour
  • A handful of Flaked almonds optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a 12" x 9" traybake tin with baking paper

  2. Start by making the plum filling. After chopping all of the plums and removing the stones, put them into a pan along with the light brown sugar, cinnamon, mixed spice and cornflour

  3. Let them cook down on a low heat for about 35 minutes until they are soft

  4. Using a hand blender, roughly puree the plum mixture. You still want a few chunks of plum in there. Then set it aside to cool down

  5. To make the flapjacks melt the dairy free butter on a low heat in a pan with the golden syrup and vanilla

  6. In a bowl, mix together the oats, plain flour, and light brown sugar

  7. Add the melted butter and syrup mixture, and mix it all together until the oats are fully coated

  8. Press about two thirds of the flapjack mixture into the bottom of a lined traybake tin

  9. Spread the plum mixture on top, then cover it with the rest of the flapjack mixture, it won't completely cover it, but you want the plum mixture to peak through

  10. Bake them for 25 minutes until they are golden all over

  11. Let them cool fully before cutting into squares, if you can't wait that long, be careful eating them straight from the oven as the plum filling will be very hot!

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Spiced Jammy Flapjacks

 

I recently posted about how Scottish preserves manufacturer Mackays had sent me some of their jams to try out in my baking, and I made a delicious Lemon, Blueberry & Blackberry Swirl Loaf with their Blueberry & Blackcurrant preserve. My jammy adventure continues with their Strawberry Preserve with Champagne!

I make flapjacks often for my flapjack obsessed boyfriend, and I thought adding jam would be a great way to jazz them up a bit and make them more fun and interesting. Plus, he loves jam! I also added some cinnamon and mixed spice for an extra flavour angle and because I love to experiment!

First I measured out the dry ingredients into a mixing bowl; 300g porridge oats, 130g plain flour, 1 tsp baking powder, 1/2 tsp cinnamon and 1/2 tsp mixed spice.

In a pan I melted 170g golden syrup and 130g butter. I also added 1/2 tsp vanilla extract.

I poured the dry ingredients into the melted butter and mixed until all the butter was absorbed.

I greased a square pan with butter and pressed in just over half of the flapjack mixture. Make sure it is compacted on the bottom.

I used a palette knife to spread the jam over the flapjack mixture. I used almost a full jar of Mackays Strawberry Preserve with Champagne, the only reason I left a little bit is because it tasted so good I wanted some on toast the next morning!

Spread over the rest of the flapjack mixture, there will be gaps, but I think the jam peeking through looks great and very appetising!

I baked on 180C/350F/Gas Mark 4 for about 20 minutes, until golden brown. Once cooled, I cut into squares and removed from the tin.

 

I never eat the flapjacks I make for my boyfriend as I’m not a huge fan of them, but he had no choice but to share these Spiced Jammy Flapjacks with me! They are great for road trips and picnics. We ate the whole batch between us over the course of a week. These would be delicious with other Mackays jam flavours too!

Click here to share this recipe on Facebook! 

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Pink Heart Flapjacks

I’ve finally found some time to do some Valentine’s baking this month! This is a gift for my boyfriend as his absolute favourite thing are flapjacks. I hope he doesn’t read this post before getting them…look away now if you are!! I’ve made flapjacks before, so I decided to make these special and Valentine’s appropriate by making them pink and heart shaped! These flapjacks are a super simple to make and a sweet and tasty romantic gift for your beloved.

I melted 2 tbsp golden syrup, 225g butter and 225g soft brown sugar on a low heat until smooth.

I then mixed in 350g porridge oats and some dried fruit. I didn’t measure the dried fruit, just put in how much I thought looked enough. You could add chocolate chips, but remember they are getting covered in chocolate too!

I didn’t know the best way to get the flapjacks heart shaped so I did this method first. I use heart shaped cookie cutters and pressed the flapjack mixture into them on a lined baking tray. I baked for 30 minutes on 150C/300F/Gas Mark 2.

I also made a small batch of flapjacks in a seperate dish and baked on the same temparature for the same time, I used the cookie cutter to cut the hearts in it when it was still warm.

Turns out both these methods worked! The ones made in the cookie cutters were more shaped and crispy round the edges, whereas the ones in the dish were a lot more moist. So it depends what you prefer.

I melted some white chocolate and mixed in some red food colouring, I put in quite a lot, but it stayed pink rather than the red I was aiming for, so I went with it.

I dipped the flapjacks in the chocolate and left them to set.

I thought they looked really yummy and cute!

I packed them up and sent them to my Valentine, they look a bit girly I admit, but this is Valentine’s Day after all!

I am entering these into February’s Calendar Cakes Challenge – My Achy Cakey Heart, hosted by Dollybakes and Laura Loves Cakes.

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Flapjacks with chocolate & sultanas

Flapjacks with chocolate & sultanas

The first time I made flapjacks (in 2012) I posted them to my boyfriend and my brother as surprise care package. My boyfriend described them as ‘immense’ at the time and having made these again recently I really agree! This flapjack recipe is so easy to follow and you’ll end up with buttery oaty flapjacks with a sweet drizzle of chocolate on top. Delicious! They also keep for a week in an air tight container so are perfect for sending to friends and family, enjoying on picnics and road trips, and taking to work or school as a snack.

First I melted the butter, golden syrup and light brown sugar on a low heat until the sugar had dissolved and everything was melted.

 

I poured the porridge oats, linseeds and sultanas in a bowl and mixed them together.

In went the melted butter and sugar, and I stirred it until the oats were all coated with the mixture.

I put the mixture into a greased and lined traybake tin and pressed it down with a silicone spatula to smooth out the top and create an even finish.

I baked on 170C/150C Fan/300F/Gas Mark 2 for 35 minutes until it was golden all over. I left it to cool completely.

I used a sharp knife to cut it into squares, then drizzled the melted milk chocolate all over.

The flapjacks were so yummy and buttery, and very moreish! My boyfriend was happy to see these come out of the kitchen again!

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Flapjacks with Chocolate & Sultanas

Servings 12

Ingredients

  • 225 g Butter
  • 75 g Golden syrup
  • 200 g Light brown sugar
  • 400 g Porridge oats
  • 2 tbsp Golden linseeds (flaxseed)
  • 75 g Sultanas
  • 50 g Milk chocolate

Instructions

  1. Pre-heat your oven to 170C/150C Fan/300F/Gas Mark 2 and line a traybake tin with baking paper

  2. Put the butter, golden syrup and light brown sugar into a medium saucepan on a low heat until the sugar has dissolved and everything is melted. Stir it all together

  3. In a bowl measure out the porridge oats, linseed and sultanas, and mix them together

  4. Add the butter and sugar mixture to the bowl of oats and stir it in until all of the oats are fully coated

  5. Pour the mixture into the lined tray bake tin and use the back of a spoon or a silicone spatula to smooth it out and make it all an even layer

  6. Bake for 30-35 minutes until they are golden brown all over, then leave to cool in the tin

  7. Use a sharp knife to slice the flapjacks into squares, (or triangles, or rectangles, whichever shape you prefer!)

  8. Put the mix chocolate in a microwave safe bowl. Microwave for 30 seconds, stir, then microwave in 10 second blasts, stirring between each one, until fully melted

  9. Put the chocolate into a small piping bag and snip the end off and drizzle it over each flapjacks. Or drizzle it over with a spoon.

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