English Cherry Flapjacks (vegan friendly)

These are the sweet treats from my potager garden story: Umbrella boats, windowsill seeds and chocolate flapjacks and I quickly learnt through the comments I received from curious readers that in many other countries, flapjacks are another name for pancakes. These are the English variety – a quick and easy store cupboard oaty bake.

This version uses up whatever you have on hand, either fresh, dry or frozen, as the filling.

Ingredients

150g Butter/margarine/dairy-free spread

150g Light brown soft sugar

300g Porridge oats

4 tablespoons Honey/golden syrup/agave nectar

Approx 100g filling – such as frozen pitted cherries, a frozen smoothie mix, fresh fruit, desiccated coconut, chocolate – whatever you have on hand. You can also make a plain version, by simply leaving out the filling.

Equipment

Large saucepan

Wooden spoon

Kitchen Scales

Swiss roll tin (or similar low-sided baking tin approx 23x33cm)

Baking parchment

Sharp knife

Recipe

Set the oven to 180degrees, then grease and line the baking tray with parchment paper.

Melt the butter, sugar and honey in a large saucepan.

Stir in the oats. (If you are adding any additional dry ingredients, such as desiccated coconut, add them now too.)

Tip the warm oat mixture into the tray and press it down flat with the back of a spoon.

Scatter your filling over the top and then gently press them down into the mixture.

Bake for 25 minutes until golden.

Leave in the tray to cool a little, then slice and serve.

They keep very well for 3 days in the fridge … and possibly more, although they have never lasted long enough in our house to test this ๐Ÿ™‚

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35 Comments

  1. Oh my… I made some flapjack the other day I add dried Sultanas to mine and flaked almonds… Loved your recipe and it gives me a great idea what to do with my frozen redcurrents I still have loads of in the freezer from last year…
    Though I did make an apple and redcurrent crumble this morning for our desert tonight.. ๐Ÿ™‚ I used jumbo oats in there too and flaked almonds on top.. ๐Ÿ™‚

    Sending you and your beautiful family lots of well wishes and love.. ( I have been absent from visiting my WP family for a short while.. )
    Sue ๐Ÿ™‚ ๐Ÿ™

    1. Hi Sue, that would work really well … I’ve tried both red currents and blackberries. Lately we’ve started buying frozen smoothie fruits and sticking those in too. I think next up for me will be trying out the new crop of rhubarb and seeing if that works.

      I know what you mean – I’ve been really behind on keeping up with comments and other blogs – the tiny potager garden, though only small, keeps me very busy ๐Ÿ˜€ x Sending lots of love in return x

      1. Thank you Mrs TP… Yes I think Rhubarb would work well.. ๐Ÿ™‚ And the allotment plot has really kept us busy.. It takes us around an hour just to water it with carrying watering cans back and forth..
        The sweet corn now in, so are the Dahlia’s, and just about everything else you can think of… Sending Huge Hugs right back ๐Ÿ™‚

  2. Greetings, you visited my Blog, so I wanted to come over and see yours. What a wonderful recipe and very healthy! You are right, in American flapjacks are pancakes. When my daughter lived in Ireland they called, what we consider a cookie, a biscuit. We got a smile out of that as well. It looks like you have a lot of interesting recipes.

    1. Thank you very much, itโ€™s nice to see you here ๐Ÿ™‚ We call cookies biscuits too – To us the giant soft doughy ones are cookies, but everything else is a biscuit ๐Ÿช When I first saw an American recipe for โ€œbiscuits and gravyโ€ I was ever so confused ๐Ÿ™‚

    1. Thanks Aiva – they’ve been really useful during lock-down for my little ones to have a treat, because I can’t get flour or yeast, but I can get porridge oats and frozen fruit ๐Ÿ™‚

  3. I tried a batch of flapjacks recently, cutting out the sugar but relying on the golden syrup to hold them together. We ended up with granola, basically. I’m thinking of trying again with an egg. And possibly some glue. Any suggestions welcome.

    1. Hi Ellen, if you want a healthier version you need something gluey and sweet instead of the sugar, because the sugar helps to bind as well as sweeten …. I’d say maybe swap the sugar for 150g of pitted dates or similar? But then I’d keep the golden syrup to just 3-4 tablespoons because I’ve tried adding more but it goes really gooey. Good luck! ๐Ÿ™‚

    1. Iโ€™ve just made another batch with a pack of frozen โ€œforest fruitsโ€ to take on a hike – berries work really well ๐Ÿ™‚ Happy baking ๐Ÿฅฃ

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