Lemon + Ginger Flapjack

If you read my last post, all those months ago, it will come as no surprise to learn that The Sentient Baker will, from this point on, centre around vegan recipes. Don’t panic, this doesn’t mean I will be pushing kale smoothies and telling you to buy maca powder. There will still be cake, a lot of cake. I love my baking buttery just as much as the next person, but I’m also a sucker for a challenge, so I will be sifting, beating, crafting and tweaking until I have myself a repertoire of excellent cruelty free treats to share with the world.

It is my intention that my creations will not just be ‘passable substitutes’, but delicious and satisfying recipes in their own right, regardless of the vegan label. I also endeavour to keep it simple. I, myself, have been discouraged from attempting recipes because they try to tick too many boxes; gluten free/ vegan/ paleo/ nut free etc. and involve a myriad of complicated ingredients, not to mention a monumental amount of faffing.

It is with this promise in mind that I present to you the simplest of the simple, the king of basic baking and the holy grail of ‘on-the-go’ snacks; vegan flapjack. I need baby steps, you see, and this required simply swapping butter for vegan margarine. I like to add a little ginger and lemon zest to my flapjack but the choice is all yours. Chocolate chips, dried fruit, nuts and shredded coconut all work really well but do chop it all up a bit beforehand, to ensure a clean cut and minimal crumble. Consisting mostly of golden syrup, these are not what I would call health food, but neither are they junk. Flapjack, in my mind, is sustaining enough to eat for breakfast, but moreish enough that you won’t be bringing the same, tired piece home from the office every day.

 

Flapjack 2

 

(Vegan) Lemon + Ginger Flapjack

 

300g rolled oats

180g margarine/vegan spread

180g golden syrup (or brown rice syrup if not available)

1 tsp ground ginger

finely grated zest of 1 lemon

 

Optional 100g:

 

Chopped crystallised ginger

Chocolate chips

Dried fruit

Nuts or seeds

Desiccated coconut

 

Method

  1. Preheat the oven to 180°/160°Fan/Gas Mark 4 and line a tin with baking paper (20x30cm will do or I used a 26cm round cake tin)
  2. Gently heat the margarine and the golden syrup until runny and combined.
  3. Mix the oats, spice, lemon zest and any additional ingredients in a large bowl.
  4. Combine the wet and dry ingredients and mix thoroughly until all of the oats are wet and coated with the syrup/margarine.
  5. Pour into the prepared tin and flatten.
  6. Bake for about 20-25 minutes or until golden brown on top.
  7. Allow to cool completely before cutting with a sharp knife.
  8. These should keep for just over a week in an airtight container

3 Comments

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