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How to make vegan coconut cherry flapjacks

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Commercial flapjacks are often loaded with sugar and can contain undesirable additives. These moist and chewy flapjacks are not overly sweet, and make an excellent lunchbox addition or snack.
What you'll need: 
150g large-flake porridge oats
100g sultanas
75g self-raising flour
75g sugar
50g glace cherries
50g dessicated coconut
125g vegan margarine, melted
2 tablespoons golden syrup
20cm square baking pan
Baking paper
Grease a 20cm square pan with margarine, then cut a piece of baking paper to cover the base and two opposite sides. Grease the baking paper with margarine.
Preheat oven to 180C, gas mark 4.
In a mixing bowl, combine oats, sultanas, flour, sugar, cherries and coconut.
Stir golden syrup into melted margarine.
Pour margarine mixture over oat mixture and mix well.
Press mixture into prepared pan, pressing firmly. A potato masher works well for this.
Bake in preheated oven for 20 minutes, rotating pan halfway through.
Cool in pan before cutting into bars.
Makes eight flapjacks.
Dried fruit can be substituted for glace cherries.
Maple syrup can be substituted for golden syrup.


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