vegan nut & raisin flapjacks

a slightly sweet mixture of oat, roasted nuts & raisins. mixed and cooked in the oven.

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Prep Time 15

Cook Time 30

Course cake/sweet bread

Cuisine American, British

Equipment

1 baking tray
1 medium saucepan
1 medium size bowl

Ingredients

350 g rolled oats preferably organic
80 g wholewheat flour preferably organic
200 g firm vegan butter I used Flora
100 g mixed nuts almond, pecan, walnut, cashew
100 g dried fruit cranberries & raisins 50/50 is good
80 g seeds pumkin, sunflower, hulled hemp
80 g syrup date, agave, palm flour, rice syrup etc.
80 g light brown sugar can use dark if you wish
30 g maple syrup
1 teasp vanilla essence
1/2 teasp salt
1 tbsp plain water

Instructions

Rougly chop the nuts by hand or in a food processor.
spread on a tray under the grill and toast turning every minute for around 5 minutes until they are lightly golden brown.
Put all the syrups, sugar, butter & vanilla in a medium to large saucepan.
Put on a low heat until all the butter is melted and stir well.
While the butter & syrup mixture is heating gently weigh the oats, flour, salt and seeds into a medium size bowl.
Add the oats, flour, seeds and roasted nuts to the oil and syrup mixture in the pan and stir well over a very low heat.
when all is combined press into a baking tray and spread into an even layer approx 1 inch thick.
Cook in a fan oven on 150°C for 25 minutes until golden brown and just slighly soft to the touch with a spoon. Use 165°C convection oven on middle shelf.
Allow to cool for roughly 10 minutes, then carefully cut into squares with a sharp knife. When fully cooled, they may need another cut, but separate and store in an airtight container.

Keyword pumkin seeds, sunflower seeds, wholemeal flour, dried cranberries, brown sugar, agave syrup, cashew nuts, pecan nuts, almonds, raisins, hemp seeds, oats, maple syrup

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