My mum has been making us these flapjacks for years, I think originally the recipe came from one of those housewifey magazines. When I moved out to university, one of the first things I did was ask her for the recipe! It was dead easy to veganise, just swapping the butter for soy margarine. They're rich in soluble fibre and slow-release
carbohydrates - but that's just a sideline, the main point is that they're gorgeous! I've got some in the oven now, so I'll type this out and then photograph them when they come out :)
Flapjack Recipe - Makes about 16
100g (4oz) vegan margarine
3 Tablespoons of golden syrup
150g (5oz) porridge oats
2 mashed bananas
100g (4oz) chopped dried apricots or prunes (sometimes I use dates, it's good with any or all!)
25g (1oz) each of pumpkin seeds, sunflower seeds and sesame seeds
(Julian Graves sells a mix called "Omega Seed Mix" which has all the seeds above, plus some linseed just to be extra exciting! I normally just use 4oz of that, because I like my flapjacks on the seedy side - if you have oats left over after this, make porridge and sprinkle the Omega mix on top, it's ace! Good stuff for menopausal women as well, so I'm told.)
Preheat the oven to 180C or Gas Mark 4 - probably a bit less if you have a swanky fan-assisted oven.
Melt the margarine and the golden syrup in a big saucepan (it needs to big here, people!) until it's all nicely mixed and disolved.
Then, throw everything else into the pan with the syrup/marg mixture, and stir it well.
Pour - or rather "dollop" - the mixture into a baking tin lined with baking paper (about 7" square, but i've doubled the mixture and made it in a roasting tin just now, and it's worked great!) and bake for aout 30 minutes until it's golden brown on top. It will still be very squashy, that's just the nature of the recipe.
When it's out of the oven, leave it to cool for at least 10 minutes before you try to take it out. If you get impatient and try to scoop it out while it's warm, you'll just end up eating it off the worktop with a spoon. Cooling it, cutting it into bars and lifting them out that way is much better.
When they're properly cold, put them in an airtight container and they'll keep for a good couple of weeks, wonderful little things!
Here's a picture.
Stupid bus timetable, hungry for fame! Couldn't keep it out of the picture.