Vegan Carrott Cake Flapjacks

It's Veganuary so to celebrate we are giving you a sneak preview of 15 Minute Vegan: Comfort Food by Katy Beskow which is published in March. Following on from the success of her bestselling debut, 15 Minute Vegan, Katy's next book shatters the notion that vegan food is cold and soulless by showing you how to create inspired comfort foods.

 

 

 Carrot Cake Flapjacks

When visiting my favourite vegan bakery, I find it difficult to choose between a slice of carrot cake and a square of chewy flapjack (it’s not unheard of for me to buy both). When I’m not able to visit the bakery, I bake carrot cake flapjacks and remember why I love these treats so much - Katy Beskow

Makes about 8 squares

Ingredients

4 tbsp sunflower oil

4 rounded tbsp golden syrup

1 tsp ground cinnamon

½ tsp ground nutmeg

150g (5½oz/1¾ cups) rolled oats

1 tbsp raisins

1 tbsp chopped walnuts

1 carrot, roughly grated

Method

Preheat the oven to 200°C/400°F/gas mark 6.

Line a 30 x 20cm (12 x 8in) baking tray that’s 3cm (1¼in) deep with baking paper.

In a large mixing bowl, mix together the sunflower oil, golden syrup, cinnamon and nutmeg until combined.

Tip in the oats, raisins and walnuts, and stir vigorously to coat in the syrup mixture, then stir through the carrot.

Press the mixture into the prepared baking tray, using the back of a spoon to smooth the top. Bake for 12 minutes, then allow to cool in the tin before slicing into even squares. The flapjacks will become firmer and chewy when cool.

 

15 Minute Vegan: Comfort Food by Katy Beskow is published on 8th March 2018. Pre-order your copy from Amazon, Waterstones or your local bookshop now.