Vegan Ginger Flapjacks
Easy, dairy-free ginger flapjacks with only 5 ingredients.
Ingredients
- 160 g Vegan margarine (⅔ cup)
- 265 g Rolled oats (2+¾ cups)
- 100 g Dark brown sugar (½ cup)
- 3 Tablespoons Golden syrup
- 2 Teaspoons Ground ginger (this kind, see notes)
Instructions
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Preheat your oven to 180°C/350°F (or 160°C/325°F for fan or convection ovens). Line an 8x10-inch tin with baking paper, leaving some hanging over the edges for easy removal later.
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Melt the margarine then set it aside for a few minutes to cool slightly.
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Mix together the oats, sugar and ginger in a large bowl. Add the melted margarine and golden syrup and mix well until the oats are evenly coated.
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Transfer the mixture into the lined tin, pressing down firmly to prevent crumbling once baked.
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Bake for ~25 minutes. You'll know they're ready when they are golden and firm at the edges.
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While the flapjacks are still warm and in the tin, use a knife to score lines where you plan to cut. Let them cool completely.
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Once cool, use the baking paper to remove the flapjacks from the tin. Cut into pieces using the score marks as a guide.
Recipe Notes
- Use stem, candied or fresh ginger in place of dried ground ginger if you prefer.
- Adjust the baking time if using a smaller tin.
- Store in an airtight container for 5-7 days.