Friday, 18 August 2017

Treat Me: Strawberry Flapjacks


As I write this, I have very naughtily polished off three of these bad boys. Yes, three. They only make four! There's one left in the fridge for later, which I've promised my Mum I'd share with her. Any cakes and biscuits tends to be outlawed on a diet, but I think flapjack may well be the healthiest of them all - they contain oats, which are great for energy; and a bit lot of sugar, which normally perks up anyone! My only real concern about baking recipes is that most of them never really cater for a small group, or those moments when you need a sweet treat and desperately want to bake a small something. This is the one for you. It turns out adding strawberries to a flapjack transforms it completely - sweet and juicy, it reminds me a little bit of baked strawberry jam. If you want to add a bit of chocolate to it, do - but I think strawberry flapjacks without is my favourite rendition. You can knock these up in half an hour as well with minimal effort on the cleaning. Result! Just allow them to cool thoroughly so that they set and stick together, otherwise they fall apart very easily...

Easy vegan strawberry flapjack recipe

Easy strawberry flapjack recipe

Preheat the oven to 180℃ and line a square baking tin. Measure out 50g of demerara sugar, 50g of golden syrup, and 100g of porridge oats into a bowl. Next, measure 50g of soya margerine into a microwavable bowl and microwave it for approximately twenty seconds until melted. Add it to the bowl and mix everything together until coated - it won't form a dough like a cookie dough! Chop up four small strawberries into teeny bite sized pieces and add to the mixture - give it another stir and pour it into the baking tin, then smooth it out so that the top is even. Chop up another two strawberries - this time it should be lengthways. Press each half into the flapjack mixture so that the flat side faces upwards. Place the baking tray in the oven for twenty minutes until the flapjacks are golden. They will still be a tiny bit soft when you press them, they firm up upon cooling. Pop the tray on a cooling rack and leave it for at least an hour. Once cool, slice them into four and serve. You can also drizzle melted dark chocolate over them and set them in the fridge if desired - I used about 25g, but decided I liked mine without.

Honestly, these are delicious and I would recommend them without fail. Go on, make them while strawberries are still in season and let me know what you think!

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