Old-fashioned Flapjacks (with sunflower seeds, pumpkin seeds, apricots and cranberries)
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Old-fashioned, can't-tell-the-difference flapjacks with sunflower seeds, pumpkin seeds, apricots and cranberries.
  • 300g dairy-free spread
  • 300g soft brown sugar
  • 4 tbsp golden syrup
  • 450g porridge oats
  • 1 tsp vanilla extract
  • 150g dried cranberries
  • 150g dried apricots (use kitchen scissors to cut into pieces)
  • 150g pumpkin seeds
  • 150g sunflower seeds
  1. Pre-heat the oven to Fan Oven 160C. Line a 10'' by 15'' baking tin with baking parchment.
  2. Gently heat the sugar, golden syrup and dairy-free spread in a saucepan (I used Pure olive spread but any dairy-free spread is fine), until the spread has completely melted and the sugar dissolved.
  3. Remove from the heat and stir in the oats, cranberries, apricots, pumpkin and sunflower seeds and the vanilla extract. Mix well until the everything is coated in the syrup.
  4. Scrape the mixture onto the lined baking tin and flatten out with the back of a spoon.
  5. Bake for 25-30 minutes, or until golden brown.
  6. Cool in the tin for 5-10 minutes before marking into squares/bars with a knife. Leave them in the tin to cool completely before turning them out.
  7. Suitable for freezing.
Suitable for freezing
Recipe by Entering Vegan Territory at http://enteringveganterritory.co.uk/how-to-eat-vegan/baking/old-fashioned-flapjacks-with-sunflower-seeds-pumpkin-seeds-apricots-and-cranberries/