High protein vegan flapjacks
Tasty snack, breakfast bar or tea-time treat
Ingredients
- 125 grams vegan margarine We used Stork baking block
- 125 grams soft brown sugar
- 75 grams agave syrup
- 40 grams vegan protein powder Your choice, we used Huel coffee flavour
- 200 grams rolled oats
Instructions
- Grease a 20cm square tin or similar sized rectangular tin
- Melt the margarine, sugar and agave syrup together in a pan
- Stir in the rolled oats and protein powder and mix thoroughly
- Spoon into the tin, push well into the corners and smooth the top
- Bake at 180 degrees C/380 degrees F/gas mark 4 for 20 minutes
- Leave to cool in the tin for about two minutes before scoring into squares or bars and turning out onto a wire tray to cool