Fruity Flapjacks and My Time in Birmingham

Spent the last weekend hanging out at my boyfriend’s parent’s house and we lazed around making lovely food and watching Harry Potter – making the most of being away from university…


Flapjacks with side of green tea :) as you can see… they didn’t last long

It was actually amazing having a proper kitchen instead of just halls, so we used a tonne of spice in everything – literally, we found turmeric and dessicated coconut in the cupboards and lost our minds. Highlights of our food include fruit-filled flapjacks, Aloo Gobi curry and lunch from an amazing vegan-friendly cafe we found (the canal-side cafe for any locals).

Here I’ve posted the flapjack recipe along with some photos of my time in Birmingham, hope you enjoy.

Vegan Fruity Flapjacks


125g butter or vegan alternative – we used Suma sunflower spread

3 rounded tablespoons of golden syrup

Half a mug of sugar – brown is best

2 mugs of porridge oats, if you can use rolled oats, but we used Quaker instant porridge oats and they were fine

One level teaspoon of cinnamon

A pinch of powdered cloves

Chuck in as much dried fruit as you wish (cranberries, raisins, apricots etc.) – we used about 75g of raisins and 50g of chopped up dried apricots


  1. Preheat the oven to 190 degrees Celsius
  2. Melt the butter/spread on a low heat and stir in the golden syrup and sugar until they reach a lovely, thick, syrupy consistency
  3. Mix in the porridge oats and cinnamon until everything’s incorporated, then stir in the dried fruit and spices
  4. Pour the mixture into a small-ish baking tray (small enough so that they come out quite thick) and put in the oven for 20-25 minutes depending on taste – we did them for 20 because I wanted them to still be quite gooey
  5. Once they’re cooked, leave them in the tray for a good 20 minutes to cool down before you cut them into squares

Should make 8 sizeable flapjacks

258 calories per square – but worth it :)

Matt’s ridiculous full English

Lovely vegan cakes in the canal-side cafe

I enjoyed the cookbook collection a little too much…


5 thoughts on “Fruity Flapjacks and My Time in Birmingham

  1. Pingback: Plum & Ginger Flapjacks (and my Blog Birthday!) | Emily Cooks Vegan

  2. Pingback: Chunky Minestrone Soup | Emily Cooks Vegan

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