Christmas Flapjack Bars

How about Christmas in flapjack form? A vegan oat bars which transports you straight to the festive season.

It’s December so it’s all about mince pies, dried fruit, and mixed spice, but we’re really not a mince pie family. I’ll have maybe one a year and for everyone else it’s a firm no thank you! So how to get those Christmas flavours in without making mince pies which will go uneaten!

I bought a large bag of pre-soaked fruit for my Christmas cake (genius ides in my opinion) and I really wanted to use it in some other recipes, and that’s how these Christmas flapjacks came about, and my they’re a fabulous addition to your Christmas repertoire. All the comfort of a flapjack but jam packed full of Christmas flavours and textures and then all finished off with a flourish of icing sugar. These really are super special flapjacks!

To get full Christmas cake and mince pie vibes I’ve filled mine with mixed fruit with added peel, chopped glace cherries, seeds (you could use almonds or hazelnuts if you can tolerate them) and mixed spice. If you ever got the essence of Christmas in a flapjack, then these are the ones you’d be after! Do play around with what you add, so as to make these your very favourite Christmas flapjacks, just keep to the ratios and you’ll have some fabulous little bars to fit into lunchboxes or serve with cups of tea or coffee after a bracing walk.

lucylox

Christmas Flapjack Bars

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan Makes 6 bars in a 2lb loaf tin

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 50 g dairy-free margarine
• 50 g demerara sugar
• 50 g golden syrup or maple syrup
• ½ tsp mixed spice
• 130 g oats
• 30 g seeds or nuts a combination of sunflower and pumpkin is nice or if you eat nuts toasted almonds are quite Christmassy in vibe
• 50 g mixed fruit the sort you’d use to make a Christmas cake with added mixed peel, or your favourite combo of sultanas and currants
• 20 g glace cherries roughly chopped (leave these out if you don’t like them)
• Zest of 1 clementine optional
• Icing sugar for dusting

Method

 

1. Preheat the oven to 180 degrees Centigrade and line a loaf tin
2. Melt together the margarine, sugar, syrup and mixed spice
3. Pour in the oats, fruits, seeds and zest (if using). Mix until all is well coated with the syrup mixture.
4. Pres into the lined loaf tin and bake for 20 minutes until golden around the edges
5. Leave to fully cool before cutting into 6 even slices and then dust liberally with icing sugar
6. These keep well for up to a week in a sealed container or wrap individually and freeze. Just pop a frozen bar into your lunchbox and it’ll be perfectly ready to eat by mid morning!