I've had a couple of weeks off for deadlines and exams and the just a bit of winding down, but now I'm back with a bit more energy and more recipe finds. Don't get me wrong, I'm still winding down, but I'm having a go at doing both reading and watching DVDs each day and then sometimes a bit of designing bits and bobs. At some point, I'll focus a bit more on design work, and perhaps start trying again to learn to drive. Last Friday, the day after I finished exams and deadlines, my university's Amnesty International group held a concert to raise money to help with the aid efforts in Nepal following the recent earthquake, and my musical theatre group (BUSOM) joined in with an a capella set of songs from previous shows and concerts (plus Lean On Me, which we haven't done before, but vaguely knew the words already in our own time). For a donation, we could choose from a range of chocolate brownies, white chocolate chip buns, a peanut butter thing, cookies, and vegan flapjacks. As always, my interested was piqued by the vegan flapjacks, so I went to ask Elliot, the event's host, for the recipe. He told me that he had adapted a flapjack recipe from the BBC Good Food website to have a vegan-friendly alternative to butter and then added some coconut oil. I'm yet to try this recipe at home, but I'm sure it will be as delicious as the one I tasted last week!
Ingredients250g porridge oats
125g vegan margarine (such as Pure)
125g brown sugar
2-3 tablespoons golden syrup (depends on how gooey you want it)
coconut oil (optional)
- Place all ingredients in a blender or food processor and pulse until fully mixed, but be careful not to overmix as the oats could lose their texture.
- Lightly grease the baking tray with margarine and use a spoon to transfer the flapjack mixture into the tray.
- Press into the corners of the tray with the back of a spoon to ensure that the mixture is flat. Separate the mixture into 12 squares.
- Bake the mixture in a preheated oven at 180 degrees Celsius for about 20 minutes until golden brown.