Syrupy Oaties

20150410-075354.jpg

Sometimes there is the need for a cookie that is a little more wholesome, a little more sturdy, a little less fancy. In those times this is the cookie to turn too – they may look unassuming but boy, do they pack a punch of oaty, syrupy goodness – just perfect for days out and getting an energy boost.

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

20150410-075429.jpg

makes about 24

  • 150g plain flour
  • 2 tsp baking powder
  • 150g rolled oats, ideally small
  • 150g sugar
  • 150g dairy-free spread/margarine
  • 3 tbsp golden syrup (maple syrup or honey if you need)
  • 2 tbsp dairy-free milk

– Preheat the oven to 180 degrees centigrade/gas mark 4
– Lined two cookie sheets with parchment
– Place all the dry ingredients into a bowl and stir
– Melt together the spread, syrup and dairy-free milk
– Pour into the dry ingredients and mix well
– Roll out tbsp sized balls of dough and gently press down onto the baking sheets
– Bake for 10-15 minutes until golden
– Cool on a wire rack

20150410-075501.jpg

 

 

 

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)

IMG_4374

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.

IMG_4375