We are starting the New Year with a whole month of vegan baking. January has become known as ‘Veganuary’, where you take on a vegan diet and lifestyle for the month of January. If you’re interested in more information on Veganuary, check out the Veganuary website.
When it comes to vegan baking, things can get a little complicated. You will notice that you’ll have to check a product before you consider it, this is just to rule out any products that may not be suitable. Most supermarkets here in the UK stock a pretty decent selection of suitable ingredients, which are priced decently.
I have chosen to start with something easy and that’s a batch of plain flapjacks. A sweet and sticky confection, which is super easy and has minimal ingredients – cheap, quick and easy to make, what more do you want?
Anyway, let’s get into the first bake of the year, shall we?
175g Vegan spread (I use Free, found in Heron frozen foods. It’s also gluten free).
175g Light brown sugar (I recommend Tate & Lyle).
175g Golden syrup (I recommend Tate & Lyle).
Start by doing some prep work. I recommend taking your 8×8 inch square cake tin and lining it with greaseproof/parchment paper, weighing up the ingredients, preheating your oven to 160˚c/320˚f and getting any other equipment you may need, such as a medium saucepan and a heat proof silicon spatula.
Take a medium saucepan and into it, place the vegan spread, light brown sugar and golden syrup. Place the saucepan on the hob over a medium heat, stirring constantly once it starts to melt.
While the ingredients are melting on the hob, get yourself a large mixing bowl and pour in all the oats. Set aside until they’re needed later.
Once the ingredients in the saucepan are melted and combined, take it off the heat and pour it straight over the oats. Then give it all a very good mix until all the oats have been coated in the liquid mixture. Take your time and do it properly.
Transfer the mixture into your lined 8×8 inch cake tin, spreading out the mixture and getting it as level as possible. Then place it in the oven and back for 30-35 minutes (or until the edges have turned golden brown).
After they have baked, remove from the oven and allow to cool fully before you cut them up. Once they have cooled down fully, you can place them in the fridge for up to 2 days.
Depending how big of a portion you want to offer will decide how you cut them up. I went with 8 generous rectangles but you could cut these in half and get 16 bite size portions.
These are a really quick and easy recipe to make, so if you get the chance to make a batch, go ahead and do it!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below.