k Double ginger coconut flapjacks k
I don’t know about you, but lately I have been feeling all nostalgic remembering some of my favourite childhood treats. I love the fiery ginger and coconut combo here.
You can add more fruit – sultanas, apricots or nuts if you wish.
I’ve adapted my recipe so you easily veganise it by swapping the butter for coconut oil (or dairy free spread).
125g butter (or vegan spread or coconut oil)
100g demerara sugar (or coconut sugar)
70g golden syrup (honey, date syrup or agave syrup)
300g porridge oats
30g unsweetened dessicated coconut
2 tsp ground ginger
40g sugar stem ginger finely chopped
60g walnuts (or pumpkin seeds or nuts of your choice)
- Preheat the oven to 160C/325F/gas mark 3. Line a 20x30cm (8x12in) tin with greaseproof paper.
- Put the butter, sugar and golden syrup in a pan and heat gently until the butter has melted.
- Stir in the rest of the ingredients, scrape the mixture into the prepared tin, spread it out evenly and press down gently (I use the back of wet spoon)
- Bake for 30 minutes until golden brown, bake for a shorter amount of time for a softer, more chewy flapjack, and longer for a more crunchy one. (30 mins is crunchy)
- Leave to cool for 10 minutes then cut into slices or squares while still in the tin. Leave in the tin until completely cold.
- Will keep for at least a week in an airtight container (and they freeze well too)