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Vegan Flapjacks with chocolate chips and macadamia nuts
These chocolatey, nutty flapjacks are just the right level of chewy and crumbly. Drizzle with a little dark chocolate for a beautiful finish.
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Ingredients
- 400 g dairy-free margarine
- 160 g golden syrup
- 100 g light brown sugar
- pinch salt
- 600 g oats (I use 400g jumbo and 200g quick-cook oats, but use whatever type/combination you prefer)
- 100 g dark chocolate chips (check they are vegan)
- 100 g macadamia nuts
Instructions
- Preheat the oven to 160°C / 325°F / Gas Mark 3.
- Melt the margarine over a gentle heat in a large saucepan, then stir in the golden syrup, sugar and salt and stir. Tip in the oats and mix until fully coated and combined. Set aside to cool slightly.
- Line a baking tray roughly 22cm x 30cm with baking paper.
- Roughly chop the macadamia nuts, then stir through the flapjack mixture, followed by the chocolate chips.
- Tip the flapjack mixture into the baking tray, then press down well with a fork.
- Bake for 25 minutes until just turning golden brown on top. Remove from the oven, and after a few minutes use a sharp knife to cut the flapjack into 24 squares whilst still in the tin. Leave to cool in the tin.
- When completely cool, turn out from the tin and re-cut the squares. Enjoy!
Nutrition
Serving: 1flapjackCalories: 200kcalCarbohydrates: 31.6gProtein: 4.3gFat: 6gSaturated Fat: 1.7gSodium: 17mgPotassium: 130mgFiber: 4.7gSugar: 8.4gCalcium: 29mgIron: 1mg
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