Bounty flapjacks

Well , doesn’t it truly feel like we’ve been in January for about 3 months so far? What is it about the post Christmas/New Year period where everything seems to slow down and weeks drag on forever?

It also means that we’re well back into the routine of packed lunches and working lunches, so I needed some tasty additions to pop in along with the usual sandwiches. Flapjacks are a brilliant packed lunch option – they’re slow release energy oats but also bundles of sugar to keep the spirits and energy levels up. People seem to presume that flapjacks are healthy because they’re made of oats, all I can say is that they surely have never made their own as they’d know how much sugar/syrup they contain!

We particularly like coconut flapjacks, and this recipe is a riff on that, Bounty flapjacks featuring a coconutty flapjack base and then a dark chocolate and coconut topping. These little bites of paradise will certainly help you get through the never ending January days!

Bounty Flapjacks

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

200g dairy free margarine
200g demerara sugar
200g golden syrup
400g oats (preferably not giant oats)
1/2 tsp salt (preferably fleur de sel)
50g desiccated coconut
85g dark dairy-free chocolate

Preheat oven to 180 degrees Centigrade
Line a 30×20 cm (approx.) baking tray with parchment
Melt together the dairy free margarine, sugar, syrup and salt
When the sugar has dissolved mix in the oats and coconut (keeping aside 1 tbsp of coconut for the topping)
Spread into the lined baking tray
Bake for 15-20 mins until golden
Cool well before cutting into bars/squares.
Melt the chocolate and drizzle over the bars, sprinkle the remaining coconut over the top

Tropical flapjacks

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)

Ravishing Raspberry Flapjacks

I always like to have a batch of flapjacks in the freezer. They’re such a great snack and a perfect addition for a packed lunch. Just grab one straight from the freezer in the morning, wrap in parchment and by lunchtime they’re be defrosted and ready to be munched on. I also like the way that a flapjack can fit many different occasions; it can be a substitute breakfast, an energy giving elevenses, a delicious sweet treat or even crumbled onto of yogurt or tweed fruit as an impromptu pudding!

I have many flapjack recipes on my site (just put flapjack into the search bar and you’ll find a whole variety of different flavours), but this one evolved from a few slightly sad looking raspberries left in the fridge. The fruit makes a lovely jammy addition to the flapjacks, the tart sweetness contrasting nicely with the syrupy oats, but i do recommend cooking for a few extra minutes to make up for the additional moisture in the mix.

Ravishing Raspberry Flapjacks

(dairy-free, egg-free, nut-free, soya-free, sesame-free, can be gluten-free, vegetarian and vegan)

200g dairy free margarine (I use Pure soya or sunflower)

200g demerara sugar

200g golden syrup

400g oats (preferably not giant oats)

1/2 tsp salt

1 tbsp freeze-dried raspberry pieces

50g raspberries

Preheat oven to 180 degrees Centigrade. Line a 30×20 cm (approx.) baking tray with foil
Melt together the dairy free margarine, sugar, syrup, and salt. When the sugar has dissolved mix into the oats, stir in the fresh and freeze-dried raspberry pieces
Spread into the lined baking tray
Bake for 15-20 mins until golden
remove from the oven and press down with a spatula for an even finish
Cool well before cutting into bars/squares. Or freeze whole and cut when defrosted.
Try not to eat too many!!

Raspberry and Lemon Flapjacks

You simply can’t beat a flapjack for energy giving deliciousness but sometimes you want more than just sweet syrupy oats. I’m very fond of coconut flapjacks, but the girls aren’t so keen, so I’m constantly trying to develop new, exciting flavours to enhance such a simple staple.

This version uses freeze dried raspberries and lemon juice/ zest and boy, is it delicious or what! The freeze dried nuggets give a wonderful sweet berry tang and the lemon enhances and flavour and very slightly cuts through the sweetness. They may now be my all time favourite flapjack combination!

Raspberry and Lemon Flapjacks

(dairy-free, egg-free, nut-free, soya-free, sesame-free, can be gluten-free, vegetarian and vegan)

200g dairy free margarine (I use Pure soya or sunflower)

200g demerara sugar

200g golden syrup

400g oats (preferably not giant oats)

1/2 tsp salt

1/3rd cup freeze-dried raspberry pieces

zest of 1 lemon, juice of 1/2

Preheat oven to 180 degrees Centigrade. Line a 30×20 cm (approx.) baking tray with foil
Melt together the dairy free margarine, sugar, syrup, lemon juice, zest and salt. When the sugar has dissolved mix into the oats, stir in the raspberry pieces
Spread into the lined baking tray
Bake for 15-20 mins until golden
remove from the oven and press down with a spatula for an even finish
Cool well before cutting into bars/squares. Or freeze whole and cut when defrosted.
Try not to eat too many!!

Cinnamon Flapjacks

Everyone loves a flapjack – they have such a worthy image which makes them seem acceptable even to those avoiding sweet treats. I’ve no idea why! If you’ve ever made flapjacks, or even seen a recipe you know just how much sugar and syrup goes into these little beauties. I guess it must be the oats that give the healthy image – amazing really that a few oats can cancel out the piles of sugar to make a ‘healthy’ treat!!

Well, they may be sweet, but they’re also the perfect energy bar and great for family days out, now that spring has arrived. I have tried many flapjack recipes but this is by far the best – sweet and gooey with no sawdust factor! The cinnamon is fairly subtle but give a background heat and spice that is warming and comforting, adding a touch of surprise to this family favourite. Enjoy, just don’t eat too many in one go 😉

Cinnamon Flapjacks (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

makes 18

200g dairy-free spread/margarine
200g Demerara sugar
200g golden syrup
400g oats
1/2 tsp salt
1 1/2 tsp cinnamon

– Over a low heat melt together the spread, sugar, cinnamon and syrup until the sugar as dissolved
– Line a brownie tin with foil
– Pour the melted sugar mix over the oats and salt and stir well until all the mixture is evenly coated
– Press into the tin
– Bake at 180 degrees centigrade for 15-20 minutes until starting to turn golden
– Remove from the oven, press down on the too of the flapjack with a spatula to compress the mixture which will make slicing easier
– Leave to cool in the tin
– Once cool, freeze or cut into squares.
– These flapjacks keep brilliantly for at least one week.

Banana Flapjacks

I haven’t made flapjacks for ages. But now we’re in our new house and I’m on a mission to fill the larder/freezer with healthy, tempting home cooked goodies, and flapjacks have to be one of the best bars to have hanging around for when an energy boost is needed in a hurry.

This flapjack variation packs a surprisingly ‘big’ banana flavour and the toffee-like brown sugar combines with it for a wonderful banoffee like finish. I had thought that by sneaking in one banana my girls wouldn’t notice, but the flavour shone through so much they immediately said ‘are they banana?’ No bad thing in my book!

Banana Flapjacks (dairy-free, egg-free, nut-free, soya-free, sesame-free, maybe gluten-free [depending on oats used], vegetarian and vegan)

makes about 24

200g dairy free spread
200g soft brown sugar
200g golden syrup
400g oats
1/2 tsp salt (preferably fleur de sel)
1 banana, mashed

– Preheat oven to 180 degrees Centigrade

– Line a 30×20 cm (approx.) baking tray with foil

– Melt together the dairy free spread, sugar, syrup and salt

– When the sugar has dissolved mix into the oats and add the mashed banana

– Spread into the lined baking tray

– Bake for 15-20 mins until golden

– Cool well before cutting into bars/squares. Or freeze whole and cut when defrosted.

Ginger Flapjacks

I needed a hearty, packable snack that would give a boost of energy but also warmth during this bitterly cold weather. Flapjacks seem to be the ultimate energy giver and combining them with the natural warmth of ginger keeps the chill at bay. Well, that’s the theory. The crystalized ginger gives bursts of spice while the ground ginger gives an underlying warmth. These will keep me going at work this week!

Ginger Flapjacks (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

makes about 24

200g dairy free spread
200g demerara sugar
200g golden syrup
400g oats
1/2 tsp salt (preferably fleur de sel)
50g chopped crystalised Ginger
1/2- 1 tsp ground ginger, depending on taste

– Preheat oven to 180 degrees Centigrade

– Line a 30×20 cm (approx.) baking tray with foil

– Melt together the dairy free spread, sugar, syrup and salt

– When the sugar has dissolved mix into the oats and ground ginger.

– Gently stir in the chopped ginger

– Spread into the lined baking tray

– Bake for 15-20 mins until golden

– Cool well before cutting into bars/squares. Or freeze whole and cut when defrosted.

Cocoa and Coconut Flapjacks

My excitement at getting to eat different shop bought lunches whilst at work has quickly faded. I’ve exhausted most nearby options and frankly it’s rather expensive. Homemade lunches are proving to be more interesting and much more satisfying.

Sandwich shops always sell a version of a flapjack, but I guarantee none will be as delicious as these homemade beauties. These are sweet but gooey and sticky, with no hint of dry sawdust texture (if you know what I mean). I wasn’t sure this cocoa and coconut version would work, but it really does, giving a hint of a ‘Bounty Bar’. I’m taking one to work everyday next week, and will actually look forward to my lunch for a change 🙂

Cocoa Coconut Flapjacks (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

makes about 24

200g dairy free spread (I use Pure soya or sunflower)
200g demerara sugar
200g golden syrup
400g oats
1/2 tsp salt (preferably fleur de sel)
50g desiccated coconut
3 tbsps cocoa powder

– Preheat oven to 180 degrees Centigrade

– Line a 30×20 cm (approx.) baking tray with foil.

– Mix together the oats, cocoa and desiccated coconut

– Melt together the dairy free spread, sugar, syrup and salt

– When the sugar has dissolved mix into the oats.

– Spread into the lined baking tray

– Bake for 15-20 mins until golden

– Cool well before cutting into bars/squares. Or freeze whole and cut when defrosted.

– (optional) Drizzle with melted dairy-free chocolate, before cutting into squares.

– Try not to eat too many!! Mind you there are worse things for you.

Super-duper Gooey Chocolate flapjacks

Little S wanted to take in some biscuits/cakes that her lovely teacher could enjoy too (Mrs L doesn’t eat gluten and I’m not very practiced at gluten-free cake making), so I reverted back to one of my all time favourite recipes, super-duper amazingly gooey flapjacks and made a few tweaks here and there. I only had giant oats (managed to buy them by mistake) and would have preferred to use normal rolled oats, but the final result was pretty good and they certainly had more of an oaty appearance. These really are awesome flapjacks.

Super-duper Gooey Chocolate Flapjacks

makes about 24

200g dairy free spread (I use Pure soya or sunflower)
200g demerara sugar
200g golden syrup
400g oats
1/2 tsp salt (preferably fleur de sel)
90g chopped dairy-free chocolate, such as Kinnerton

– Preheat oven to 180 degrees Centigrade

– Line a 30×20 cm (approx.) baking tray with foil

– Melt together the dairy free spread, sugar, syrup and salt

– When the sugar has dissolved mix into the oats.

– Gently stir in the chopped chocolate

– Spread into the lined baking tray

– Bake for 15-20 mins until golden

– Cool well before cutting into bars/squares. Or freeze whole and cut when defrosted.

– Try not to eat too many!!

Super-duper Amazingly Gooey Flapjacks

Flapjacks are a great standby for the dairy/egg/nut allergic household. When other people can produce some shop bought cereal bar for their kids, I was always lacking in options. There came a time when yet another biscuit, fruit bar or rice cake just didn’t hit the spot. So for a couple of years I made a passable flapjack recipe found in a GoodFood magazine thinking that was as good as they could get without all the butter. Then last summer we visited Avebury and stopped by Stones, the only vegetarian National Trust cafe and bought a simply yummy vegan coconut flapjack that my daughters could safely eat. (Oh the joy of being able to buy a food item in a cafe!) So, my mission to find an awesome vegan flapjack recipe began. I can tell you, there are A LOT of dreadful flapjack recipes out there, reminiscent of chewing on a mouthful of sawdust! But, in my opinion this recipe cannot be beaten. It is from Celia Brooks Brown (one of my real vegetarian cooking heroes) and the only alterations I have made is to use golden syrup rather than honey, which makes it vegan but also avoids the very strong taste you can get from honey, and added half a teaspoon of salt to enhance the flavour.