There are quite a few recipes on this blog that I steal straight off the menu at work. (Such is the case with this carrot & tarragon soup for example.) Most of the time this thieving is due to a particularly thrilling flavour combination but where there has been no option suitable for vegans.
That is however not the case with these flapjacks — they came into the café already vegan friendly and had such a fierce ginger kick to them that I had to attempt my own version at home. So here goes ↓
GINGER & COCONUT FLAPJACKS
→ 225 g dairy free butter
→ 50 g sugar
→ 50 g syrup
→ 6 dl rolled oats
→ 2 tsp ground ginger
→ 3 balls of stem ginger, sliced up
Melt butter and sweetenings together in a pan. Once melted and combined, add in the remaining ingredients. Transfer into an ovenproof dish lined with parchment paper. Bake in preheated oven for 20-30 minutes (until golden) on 160°C. Let sit at least 10 minutes before attempting to cut.