Things have been rough in work recently and we all can’t wait for half term, bring on Thursday. To help cheer everyone up I’ve had a bit of a baking marathon today. First to be made was a batch of vegan flapjacks. One of my workmates is vegan and I didn’t want her to feel left out.
I have to admit I feel confident with vegetarian cooking, but not vegan. I’m always worried about putting in an ingredient that isn’t vegan. A few months back I nearly made a huge booboo when in a fleeting moment I thought of putting honey in a vegan dish, luckily I clicked before putting it in! I decided vegan flapjacks was the fail safe option. Of course if you wanted to make an non-vegan version just replace the soya spread with butter.
I’ve entered these flapjacks into Mansi’s Weekend Breakfast Blogging event.
170g soya margarine
170g golden caster sugar
225g muesli base mix or rolled oats
handful of sultanas
1) Preheat oven to 180oc. In a saucepan melt soya margarine. Take off the heat then stir in the remaining ingredients.
2) Pour into a lined 8inch square tin. Flatten with the back of a metal spoon.
3) Bake for 25 min until golden. Slice as soon as it is out of the oven.