Vegan Flapjacks

A deliciously moist flapjack that is particularly easy to make.

Vegan. Hands-on time: 5 mins. Total time: 25 mins.

Contributed by Mike Lewis (September 2005).

Vegan Flapjacks

Photo © Veg World

Flapjacks are so easy to bake at home that you'll wonder why you ever used the store-bought variety. This vegan recipe is especially quick and easy. It produces a tray of delicious flapjacks that will keep for several days in an airtight container - assuming you can resist gobbling them up for that long.



Oven: Pre-heat to 350F (180C)

Gently melt the margarine in a pan. Remove from the heat, then add the other ingredients and mix thoroughly.

Pour the mixture into an oiled 8 x 12 in (20 x 30 cm) baking tin. Smooth down the top with a fork.

Bake for 15 - 20 minutes. The flapjacks are ready when the mixture is still soft but the top has just started to brown. This will give a moist, chewy flapjack. If you leave them to cook for a few minutes longer, they will be firm and crispy.

Score into pieces while still hot. Remove from the tin when cold.

Note on quantities and temperatures:
Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units. Do not mix the units - use one or other system throughout the recipe.
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons.
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.