Vegan Flapjacks


  1. 125g (1/3 cup) golden syrup
  2. 67g (1/3 cup) light brown sugar
  3. 6 tbsp coconut oil
  4. 75g (1/4 cup) smooth peanut butter
  5. 230g (2 cups + 2 tbsp) rolled oats
  6. Pinch salt
  1. Preheat oven to 150C
  2. In a small saucepan, melt the honey, sugar, coconut oil and peanut butter until smooth and combined.
  3. In a mixing bowl, combine the oats and salt, then pour in the peanut butter mixture. Stir until everything is combined. (this takes more work than other flapjack mixtures i’ve done it with
  4. Spoon the flapjack mixture into your baking dish and press down with the back of the spoon to level. Make sure to push the mixture to every corner of the dish for even baking.
  5. Bake for around 25 minutes or until golden brown.

This worked well enough, I wasn’t overwhelmed by them but then I wasn’t making them for me, the people I fed them to seemed to like them


Carrot Cake

I like cake and i had some spare carrots so I tweaked a carrot cake recipe. It was awesome20150313_115316

100ml olive oil, plus extra for greasing
230g self-raising flour
1 tsp baking powder
1½ tsp ground cinnamon
½ tsp mixed spice
½ tsp ground ginger
230g light brown muscovado sugar
Finely grated zest of 1 orange
100g pecans, halved
260g carrots, finely grated
3 large free-range eggs, beaten

  1. Preheat the oven to fan160°C/
  2. Grease an  20cm loose-bottomed round cake tin
  3. Sift the flour, baking powder and spices into a large bowl.
  4. Add the sugar, zest, pecans and grated carrots, then stir until well combined.( I used my hands for this)
  5. Stir in the beaten eggs and oil, then mix well.
  6. Pour into the prepared cake tin and bake in the oven for 1 hour or until a skewer comes out clean.
  7. Transfer to a cooling rack, leave in the tin for 5 minutes, then turn out

original recipe is here