Oops, incidentally I skipped the vegan treat of the month in October.
Time to make up for that with this very easy, but very rewarding treat.
However, they truly have a great texture and are delicious.
This week I made them for a friend who loves them.
Another plus: it doesn't take much time to make them,
and you can make a bunch of them in one go.
They keep good for at least a week in airtight tin,
but honestly: they probably won't last that long.
Oh, and they're not expensive!
(makes about 30-35 flapjacks)
450 grams (16 oz) rolled (porridge) oats
300 gram (10oz) margarine
150 gram (6 oz) black molasses (or treacle)
150 gram (6 oz) brown sugar
100 gram (or to taste) fairtrade pure chocolate chunks
100 gram (or to taste) roasted, unsalted hazelnuts, crushed/cut into half
pinch of salt
You can replace the hazelnuts and chocolate with dried dates, abricots, cashew nuts, almonds, raisins... Anything you like really!
How to make the flapjacks?
Preheat the oven at 190 degrees Celsius.
Melt the margarine, sugar and treacle in a pan, stir & be careful not to burn it.
Mix in the oats, the hazelnuts and the salt. Stir thoroughly.
Press half of the mixture into a square or rectangular tin (mine is about 30x15 cm).
Put the chocolate chunks on top, press gently into the mixture.
Then press the other half of the mixture into the tin and completely cover the chocolate. (This way the chocolate won't burn.)
Smooth over the surface with a spoon.
Bake in the oven for about 20 minutes, until golden brown.
With a sharp knife: mark into portions while still warm, then leave to cool.
♥ Best enjoyed in the company of a dear friend,
with a good fairtrade tea served in mismatched vintage cups...