Getting in a flap

19 Jul

rhubarb almond flapjack

What do you do when you have a vegan colleague visiting your office for the day? Subject them to the latest venture in your quest to find that perfect energy bar, of course! It’s been a while since I tried making a cycling jersey pocket friendly snack, but this weekend me, Mr Cakes, bro-in-law (he of Dave Johnson’s Photography), and a couple of other chums will be cycling around 200 miles along the English-Welsh border. We need snacks to sustain us.

rhubarb almond flapjack squares

So, a test. Flapjack; tasty, consistancy holds together but isn’t rock hard, and suitable to feed to your vegan colleague. No pressure. Oh, and what about that rhubarb that you have in the fridge to use up? Okay then.

These fellas aren’t half bad. They’re just the right amount of gooey and chewy, not hard, not crumbly, and they taste good. Quite tangy with the rhubarb and just the right amount of sweetness.

A classy pocket contender indeed.

rhubarb almond flapjack square

Rhubarb and Almond Flapjacks (vegan)
Makes 9 squares

Ingredients
125g porridge oats
100g stewed rhubarb
25g flaked almonds
75g coconut oil
100g soft brown sugar
50g agave syrup

Method
1. Mix together the rhubarb, almonds and oats and leave to stand while you grease a 20cm square cake tin with a little coconut oil. Line with baking parchment. Preheat the oven to 180C

2. Melt together the coconut oil, sugar and golden syrup gently in a pan. You want the sugar to just melt, but not boil. Mix together with the oat mixture.

3. Spread the mixture into the cake tin and level with the back of your spoon.

5. Bake for 20 minutes. Remove from oven and cool in the tin for 10 minutes before marking into squares using a sharp knife – do this while the flapjacks are still in the tin. Allow to cool completely and set. Then cut and eat!

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