Description
These delicious vegan cherry bakewell flapjacks taste just like cherry bakewells - the sweet almond flavour contrasts with the tart cherry conserve.
Ingredients
400g porridge oats
80g ground almonds
250g vegan butter
140g light brown sugar
150g golden syrup
2 tsp almond extract
5 tbsp cherry compote
20g flaked almonds
50g vegan white chocolate
Instructions
Pre-heat the oven to 180 degrees celsius and line a 8 inch square baking tin with greaseproof paper. Melt the butter, sugar and golden syrup in a pan and add the almond extract.
Add oats, ground almonds and stir to combine.
Put half the mixture into the bottom of the making tray, pressing down firmly.
Smooth over the cherry compote in an even layer, making sure to go right to the edges.
Cover with the remaining oat mixture. Do this carefully so as to not disturb the cherry layer too much. Press down gently.
Sprinkle with the flaked almonds and bake for 25 minutes or starting to brown.
Melt the vegan white chocolate gently in a microwave or in a heatproof bowl over a pan of boiling water. Drizzle the chocolate over the cooled flapjacks.
When the flapjacks and chocolate are totally cool, slice into 16 pieces.
Notes
Use porridge oats rather than instant oats. You can use jumbo oats but this will give your flapjack a rougher texture and it might not hold together so well. A good compromise would be a mixture of jumbo oats and porridge oats.
