This easy traditional flapjack recipe comes with added crunch, satisfying the growling tummy monster and keeping him quiet until teatime. It is dead easy to make, takes moments and is absolutely delicious. My children are like locusts and can clear an area of food at an alarming rate so it’s very handy to have a few simple, speedy recipes up my sleeve, this is probably my favourite!
Our Flapjack Story
I’ve been making flapjacks ever since my lot were tiny tots and it is the recipe we return to whenever we need a bit of sweet comfort food in our lives. It is the added handful of bran or cornflakes which makes them extra special, it gives them a bit of crunch. We add in dried fruit for a bit of extra oomph or drizzle them with chocolate but sometimes, at the end of a fractious day only the old recipes hit the spot; unadulterated, just as we remember them. The comfort of familiarity is hard to beat and when my children are feeling a bit put upon, when the day at school has just been a bit much it it this traditional flapjack that they ask for – who am I to refuse?
Making Flapjack Vegan
I first shared this recipe back in the very early days of Thinly Spread when we were all vegetarian and it was butter I turned to in my baking. Now that most of us are vegans I’m gradually working my way through old recipes, reworking them without dairy produce and eggs, testing them carefully and updating them.
I am pleased to report that this flapjack holds together just as well and tastes just as good without dairy butter, I didn’t have to adapt it at all, I simply added the same quantity of vegan margarine as I had of butter and it worked which was very satisfying indeed!
I know that I am not the only the vegan whose only choice in a coffee shop has been a dusty sad and worthy flapjack and there really is no excuse. Just look at that edge – glowing in the late afternoon autumnal sunshine – all chewy and delicious and not just a crumbly mouthful of disappointment!
What is the Secret to Tasty, Chewy Flapjack?
I’ve seen recipes which call for agave nectar or rice syrup in an attempt to drag the flapjack kicking and screaming into the healthy food arena but it’s not for me. First up, those sugary substitutes may sound all fancy pants but they are just that, substitutes, they are not some new health elixir, they’re just sugars with another name. The secret to a really good traditional flapjack is Golden Syrup in all its sticky, sunshiny glory. Flapjack is a treat, not a staple foodstuff, so pour yourself a cuppa. kick off your shoes and enjoy!
Easy Traditional Flapjack
- 180 g Vegan butter or margarine
- 180 g Soft Brown Sugar
- 4 tbsps Golden Syrup
- 375 g Porridge Oats
- 2 handfuls of bran flakes or corn flakes
- Melt the butter, sugar and golden syrup together in a large saucepan.
- Stir in the porridge oats.
- Add the bran flakes or corn flakes and stir to distribute evenly.
- Press the mixture into a 23cm/9 inch square baking dish, greased and base lined
- Cook at 180C/350F for about 20 - 25 mins until the flapjack is golden brown
- Leave to cool in the tin for ten minutes. Mark the flapjack into slices and leave to cool completely in the tin.
- Remove from the baking tin and store in an airtight container, if it gets that far!
If you like this easy traditional flapjack recipe you might also like my chocolate cherry flapjack which is utterly delicious and just a bit indulgent – just for you 🙂 If you are looking for more vegan sweet treats try my easy no bake Chocolate Tiffin or my Pecan and Pumpkin Brownies.
What are your children’s favourite after school snacks? Do you always offer healthy options or do you indulge with the occasional treat?