Christmas Flapjack Bars

lucylox

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

Cook Time 20

Servings: 6

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

Preheat the oven to 180 degrees Centigrade and line a loaf tin
Melt together the margarine, sugar, syrup and mixed spice
Pour in the oats, fruits, seeds and zest (if using). Mix until all is well coated with the syrup mixture.
Pres into the lined loaf tin and bake for 20 minutes until golden around the edges
Leave to fully cool before cutting into 6 even slices and then dust liberally with icing sugar
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!