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!

 

I hope you enjoy this recipe. I’ll leave you with Jibby being cute, the feral cat who came with our house, who has adopted us as the humans who feed her.

If you’ve found me for the first time, you are most welcome. Do check out my books on my author pages https://www.amazon.co.uk/Wendy-Steele/e/B007VZ1P06/ref 

And for my friends across the pond https://www.amazon.com/Wendy-Steele/e/B007VZ1P06/ref