This delicious vegan baking recipe, from Katy Beskow’s book Easy Vegan Bible, combines the flavours of two much-loved British favourites
IMAGE: LUKE ALBERT
Combine two British classic bakes into this ultimate vegan hybrid flapjack. Perfect for lunchboxes, it will keep for up to four days when stored in a sealed container.
Bakewell Tart Flapjack
Servings: 8 squares
Ingredients
- 4 tbsp sunflower oil
- 4 rounded tbsp golden syrup
- 1 ⁄2 tsp good-quality almond extract
- 200 g 2 cups rolled oats
- 2 rounded tbsp flaked slivered almonds, plus extra for topping
- 1 tbsp glacé cherries roughly chopped
- 2 tbsp cherry jam
Instructions
- Preheat the oven to 200°C/400°F/gas mark 6 and line a small baking tray (30x20cm/12x8in) with baking parchment.
- In a large bowl, stir together the oil, syrup and almond extract until combined.
- Stir in the oats, almonds and glacé cherries and mix until coated in the syrup mixture.
- Press half of the mixture into the baking tray, smoothing it with a spatula. Spoon over the cherry jam and distribute evenly. Press the remaining half of the oat mix over the jam and smooth with a spatula.
- Bake in the oven for 15 minutes, then carefully remove the tray from the oven. Press on the extra flaked almonds using the back of a spoon, then return to the oven for 5 minutes until the almonds appear lightly toasted.
- Remove from the oven and allow to cool before slicing into squares.
Notes
Don’t worry if the flapjacks don’t appear ‘set’ when first removed from the oven, they will become firmer and chewier as they cool down.
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