Plant based recipe of the week – week 10 – Holly’s Jammy Flapjack

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My children visited at the end of August and I was looking for a different cake to bake to go with my lemon curd slice, which you can find here https://wendysteele.com/2017/12/04/plant-based-recipe-of-the-week-week-2-happy-birthday-to-me/

Camping with my tribe, we all brought food to share and Holly brought along this delicious flapjack, so I thought I’d share the recipe with you all.

Holly’s Jammy Flapjack

 200g butter/margarine

175g golden syrup

300g porridge oats

200g jam

Preheat oven 200C/Fan 180/ Gas 6.

Grease 20cm X 20cm tin and line with greaseproof paper.

Melt margarine and syrup. Turn off heat. Stir in oats.

Press half the mixture into the tin. Spoon over the jam. Spread over the rest of the mixture.

Bake for 20 minutes until golden.

Cool and cut into 12 bars.

 

I used dairy free margarine and doubled the recipe to in the baking tray above.

 

Enjoy this delicious sweet treat. For more tried and tested plant based recipes, type ‘plant based recipe of the week’ into the search box on the home page. Do pop back again soon.

 

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