Sunny days call for not just food for outdoors but also bright tropical flavours, hence the inspiration for these deliciously lush oaty bars.
Flapjacks are one of the best packable foods- they’re sweet and delicious and stand up to be lugged about in a hot backpack, and even in the worse case scenario of them getting squashed they still make a rather delicious crumble. Besides they’re energy giving qualities are legendary and not surprising once you see the quantity of sugar and syrup they contain!
The tropical flavours are provided by a good dose of desiccated coconut, a handful of dried mango and a smidgen of pineapple juice, all topped with a optional squiggle of pineapple icing. It may be optional but it certainly looks nice!
Another of the beauties of flapjacks is that they freeze brilliantly. I often make a batch, portion them up and then freeze most wrapped in parchment. When it comes to making picnics or packed lunches you simply pop a frozen flapjack into a lunchbox first thing in the morning and by lunchtime you have a delicious fresh homebred treat.
Tropical Flapjacks
(dairy-free, egg-free, nut-free, soya-free, sesame-free, can be gluten-free if use gluten-free oats, vegetarian and vegan)
200g dairy free margarine (I use Pure soya or sunflower)
200g demerara sugar
180g golden syrup
2 tbsp pineapple juice
400g oats (preferably not giant oats)
1/2 tsp salt
50g dried mango, chopped
50g dessicated coconut (optional)
- Preheat oven to 180 degrees Centigrade
- Line a 30×20 cm (approx.) baking tray with parchment
- Melt together the dairy free margarine, sugar, syrup, pineapple juice and salt
- When the sugar has dissolved mix into the oats, coconut and dried mango
- Spread into the lined baking tray
- Bake for 15-20 mins until golden
- Cool well before cutting into bars/squares.
- Serve plain or top with a squiggle of pineapple icing (125g icing sugar mixed with 1 tbsp pineapple juice)
