Vegan hot cross buns
What says Easter better than hot cross buns? Try this vegan version, using dairy-free spread and almond milk. Cinnamon, mixed spice, sultanas and citrus bring all the traditional flavours
Vegan flapjacks
Serves 16
Easy
Prep:
Cook:
Choose your favourite nuts and dried fruits in this versatile dairy-free flapjack recipe, or change it up each time you make them – be adventurous!
Skip to ingredients
- 140g dairy-free spread
- 140g soft light brown sugar
- 2 tbsp golden syrup
- 175g rolled oats
- 75g chopped nutsof your choice
- 75g dried fruit(such as raisins, dried cranberries, chopped apricots)
Nutrition: Per flapjack
- kcal177
- fat9g
- saturates2g
- carbs21g
- sugars14g
- fibre1g
- protein2g
- salt0.1g
Method
step 1
Heat the oven to 160C/140C fan/gas 4 and line a 20cm square baking tin with baking parchment.
step 2
Melt the dairy-free spread, sugar and syrup in a saucepan over a medium heat. Remove from the heat and tip in the oats, chopped nuts and dried fruit. Transfer to the tin, packing the mix in with the back of a spoon.
step 3
Bake for 30 - 35 mins until lightly golden and crisp around the edges. Leave to cool in the tin before slicing into squares. Keep in an airtight container for up to three days.
