Vegan Recipes : Apricot and Pumpkin Seed Flapjack

Serves 2 slices

Ingredients

• 175g Vegan Margarine
• 25g Golden syrup
• 125g Light soft brown sugar
• 250g Porridge oats
• 50g Pumpkin seeds
• 50g Dried, ready to eat apricots, roughly chopped

Method

1. Preheat the oven to 180C, 350°F, Gas mark 4.
2. Melt the butter and syrup together in a saucepan, add the remaining ingredients.
3. Turn the mixture into the tin and spread evenly. Bake in the preheated oven for 15-20 minutes.
4. Allow to cool slightly, then cut into fingers and carefully remove from the tin.