Orange and Coconut Iced Flapjack
A tasty firm flapjack made special by the unusual icing. The basic flapjack recipe is similar to the one in the excellent "So what do you eat" cookbook by Liz Cook which is full of simple wipe-clean recipes great for kids and beginners.
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Ingredients
- Flapjack* 200g margarine
- 1 dessert spoon molasses
- 3 generous dessert spoons golden syrup or rice syrup
- 1 teaspoon vanilla essence
- juice of most of an orange (rest for icing)
- zest of half an orange (or all of it if you like it very zesty)
- 100g or mixed nuts, seeds and/or dried fruit
- 400g rolled oats
- 100g dessicated coconut
- Creamy Icing* 1/3 tub plain dairy-free vegan cream cheese (e.g. Toffutti or Scheese)
- same volume of icing sugar
- same volume of dessicated coconut, ground up finely
- squeeze of orange juice
- orange zest to taste
Method
- set the oven to 180C (350F)
- in a large saucepan melt the marg and stir in the syrup and molasses, heating gently.
- add the vanilla essence and orange juice
- gradually stir in the zest, oats, nuts/fruit and coconut until well mixed
- oil a baking tray, ideally about 30x20cm and spread the mixture in it, firming down well
- cover with foil and bake for 25-30 minutes in a fan assisted oven, until lightly browned
- then allow to cool a bit before turning out and cutting into pieces.
- make the icing by blending the icing ingredients thoroughly together, and spread over the flapjacks when completely cool
- refrigerate until served
Notes
It might be rather nice with lemon or lime as an alternative.
About
- Difficulty: Beginners
- Preparation: Bake
- Provides: 12 servings
- Yields: a tray of flapjack
- Vegginess:: Vegan
Type
Timings
- Preparation: 10 minutes
- Cooking: 25 minutes
- Total: 35 minutes
Allergy details
Author
This recipe was reproduced with the kind permission of .
