I was looking for something to pack with nuts and fruit for an early morning start. Dates and walnuts did the trick - okay - I couldn't resists throwing in some chocolate too! If you're allergic to nuts then replace with raisins or chopped apricot.
To be honest you can chuck all sorts of things into a flapjack - pecans, dried apple, dried banana chips, cranberries - all manner of fruit and nuts work. You just need to find one that you particularly like. Molly is mad keen on dates so that's why we added them. The chocolate chips don't hurt either!
Preparation time: 20 minutes
Cooking time: 15 minutes
Preheat your oven to 160°C, 320°F
Grease a loaf or cake tin and pre-heat your oven
12 oz Oats - Gluten Free from Nairn's or Sainsbury's
8 oz Pure sunflower margarine
8 oz Dark Brown sugar
2 tbsp Golden Syrup
Pinch of salt
1 cup chopped walnuts
1 cup chopped dates
1/3 cup dairy free chocolate chips
Melt the non-dairy margarine and sugars in a heavy bottomed pot over a medium heat.
Stir in the oats a cup at a time, and add the salt.
Mix in the dates, walnuts and chocolate chips or whatever combination of fruit and nuts you are using.
Tip the mixture into the prepared cake tin and flatten with a spatula.
Bake for 15-20 minutes at 160° C. They will be bubbling when they come out of the oven and look quite soft - do not be tempted to put back in the oven to firm up. You will have bricks!
Cut them up while still warm and store in an airtight container.
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