Dairy Free Cranberry Coconut Flapjacks Recipes

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DAIRY FREE CRANBERRY & COCONUT FLAPJACKS



Dairy Free Cranberry & Coconut Flapjacks image

These dairy free cranberry & coconut flapjacks are so moreish! They are sweet, chewy & crunchy and make a perfect mid afternoon snack.They can also be made gluten free by using gluten free oats. Delicious with a cup of tea!

Provided by Lauren Woodger

Categories     Dessert     Snack

Time 25m

Number Of Ingredients 6

250 g Porridge oats (Can be substituted for gluten free oats)
50 g Desiccated coconut
50 g Cranberries (dried)
125 g Dairy free spread
125 g Brown sugar
3 tbsp Golden syrup

Steps:

  • Pre heat your oven to 180 degrees / gas mark 4
  • Mix the oats, cranberries and desiccated coconut together in a bowl
  • Melt the sugar, dairy free spread and golden syrup in a saucepan
  • Pour the wet mixture into the dry ingredients and stir well
  • Put the mixture into a 20x20 square ovenproof tin, pressing the mixture down well with the back of a spatula
  • Bake in the oven for 20 minutes
  • Once cooked, remove from the oven.
  • After a couple of minutes slice into 9 squares but do not remove from tin until totally cooled

Nutrition Facts : Calories 303 kcal, ServingSize 1 serving

VEGAN FLAPJACKS



Vegan flapjacks image

Choose your favourite nuts and dried fruits in this versatile dairy-free flapjack recipe, or change it up each time you make them - be adventurous!

Provided by Anna Glover

Categories     Afternoon tea

Time 50m

Number Of Ingredients 6

140g dairy-free spread
140g soft light brown sugar
2 tbsp golden syrup
175g rolled oats
75g chopped nuts of your choice
75g dried fruit (such as raisins, dried cranberries, chopped apricots)

Steps:

  • Heat the oven to 160C/140C fan/gas 4 and line a 20cm square baking tin with baking parchment.
  • Melt the dairy-free spread, sugar and syrup in a saucepan over a medium heat. Remove from the heat and tip in the oats, chopped nuts and dried fruit. Transfer to the tin, packing the mix in with the back of a spoon.
  • Bake for 30 - 35 mins until lightly golden and crisp around the edges. Leave to cool in the tin before slicing into squares. Keep in an airtight container for up to three days.

Nutrition Facts : Calories 177 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

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