Eating plant based is about getting the balance right. I find eating enough veg a challenge, especially in the winter when a salad just doesn’t hit the spot, but chillis and curries are perfect for this. I try and include as many colours as possible too, as variety is also important.
But there’s no reason you can’t enjoy a sweet treat, as long as it’s part of the balance. This is my flapjack recipe, a merger of three old recipes plus a Wendy Woo twist! I learned this recipe by heart in ounces. I’ve used 1oz = 25g for the conversion.
Wendy Woo’s Flapjack
9oz (225g) butter/dairy free margarine
2oz (50g) brown sugar
1oz (25g) Demerara sugar
1 large tablespoon syrup
12oz (300g) oats
2oz (50g) sunflower seeds
1oz (25g) pumpkin seeds
2 teaspoons chia seeds
1oz (25g) dried fruit (sultanas, raisins, chopped cranberries, dates or apricots)
Line a baking tray ( 25cm X 35cm) with baking parchment and set oven to Gas Mark 6/200 C/400 F.
In a large saucepan melt margarine, sugars and syrup.
Off the heat, add all the dry ingredients and stir well.
Press into baking tray and bake for 12 minutes (May need two more minutes – test by lifting edge of sheet and if bottom of flapjack is light brown, it is done)
Once flapjack has stopped bubbling, divide into 16 (4X4) for big pieces or 20 (4X5) for smaller ones with a large knife. Leave to set.
The original recipes I merged had more than twice the sugar of this recipe. You may be able to cut down even more but your flapjack may be more crumbly and not hold together whereas this recipe travels in a tin to writing group and dance class to share!
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