This Autumn I’ve been enjoying some homely baking and wanted to share some of the tasty vegan and gluten-free bakes I’ve been enjoying.
Redcurrants are an under-rated berry. Often left on the side of a plate at a Christmas party pudding or turned into a jelly that’s only used infrequently. Personally I find the sharp taste of redcurrants is a brilliant contrast to a sweet pudding or bake and this is a perfect flapjack recipe to make use of wild or homegrown redcurrants.
I’ve foraged these redcurrants locally during a nice walk and intend to make good use of them in this flapjack recipe.
Start by preparing a jam from your redcurrants. Place them into a pan and squish with a potato masher before stirring through sugar. Cook on a high heat and bring to the boil before you switch down to a simmer and cook slowly for 30 minutes or so.
Then move onto the flapjack. I love flapjack as it is a simple bake which is easily veganised or made gluten free!
Melt dairy free butter in a pan and add either golden syrup or vegan honey (made from dandelions this is another lovely foraging recipe). Keep stirring until the butter is melting and warm and then add Demerara sugar.
Add gluten free oats and mix through thoroughly to combine into a thick mixture. Layer a baking dish with greaseproof paper and pack in a firm bottom layer of the flapjack mix.
Allow the bottom layer to set a little before topping withe redcurrant jam and adding another thick layer of flapjack mix.
Sprinkle a small amount of Demerara sugar over the top and bake for approximately 20 minutes. When cooked remove from the oven and allow to cool before slicing to create individual servings.