I didn’t know what to call this recipe because ‘flapjack’ doesn’t really do it justice. It’s reduced sugar (because I find syrupy flapjacks almost unbearable) and vegan, and also is more nutrient dense than ‘normal’ flapjacks, thanks to the addition of prunes and seeds and the use of unrefined sugar rather than golden syrup. It’s slightly crumblier than most flapjack recipes but I’m working to fix this. Either way, it tastes bloody good!

Let me know if you make it and I can share on my instagram.

Ingredients:

• 250g oats
• 3tbsp linseeds/seeds of choice
• 1 heaped tbsp flour of choice
• 100g vegan butter (I used vegan Flora for this)
• 25ml oil
• 50g dark brown demerara/muscovado sugar
• 3tbsp honey/syrup
• 5-8 prunes, chopped
• 1 heaped tbsp peanut/almond butter

Method:

1. Preheat the oven to 180 degrees centigrade
2. Put the oats, flour and linseeds in a large mixing bowl
3. In a saucepan, heat the butter and oil until melted
4. Add the honey and sugar and mix in the peanut butter. You may need to remove some of the lumps
5. Add the chopped prunes and mix, before pouring into the mixing bowl with the oats
6. Place in a small dish lined with baking parchment and pack down hard (I do this with the back of a metal spoon)
7. Cook for 30 minutes until browning at the edges

Perfect with a nice cup of coffee