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. Then 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.
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!
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, 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)
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
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a 12" x 9" traybake tin with baking paper
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
Let them cook down on a low heat for about 35 minutes until they are soft
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
To make the flapjacks melt the dairy free butter on a low heat in a pan with the golden syrup and vanilla
In a bowl, mix together the oats, plain flour, and light brown sugar
Add the melted butter and syrup mixture, and mix it all together until the oats are fully coated
Press about two thirds of the flapjack mixture into the bottom of a lined traybake tin
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
Bake them for 25 minutes until they are golden all over
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!
Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead
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