Flapjack & Maple and pecan date cake

Had no time for new stuff this week, so here’s a couple of recipes from the ‘archive’. And I thought it was time we had some cake.


vegan flapjack

150g marg/butter (soya spread)
75g golden syrup
75g sugar (soft brown sugar)
125g porridge oats
125g rolled oats (if no rolled oats, use 250g porridge oats)

melt butter, syrup and sugar on low heat to a smooth liquid.
line baking tray with grease-proof paper.
add oats and mix. press into baking tray.
cook in pre-heated oven at 175C for 20-25mins (the longer the crispier).
slice out of oven. allow to cool.

Maple and pecan date cake

vegan maple & pecan date cake

1/2 pint boiling water (1/4 pint if using maple syrup – see below)
1 tsp bicarbonate of soda
3oz soya spread (was butter)
10oz plain flour (sieved)
1/2 tsp salt
8oz dates (chopped)
8oz sugar (though I used 175ml maple syrup instead – recommended!)
1/2 banana (ie: 1 egg – though I used a whole one to make it more bananaey)
1 tsp baking powder
2oz chopped walnuts (or pecans, as in the loaf pictured)

Put chopped dates, bicarb and water in bowl for 5 minutes.
cream sugar (syrup) and soya spread until soft.
mash banana.
combine flour, baking powder and salt. mix.
add banana and flour mix to creamed sugar/spread mix. stir together.
add chopped nuts.

line bread tin with baking sheet and pour in mixture to 1/2 inch below top (should make 2 x 1lb tins, but I only got the one out of it)

bake in pre heated oven at 180oC for 3/4-1 hour. mine took an hour. test with knife every 5 minutes after first 45 to make sure it’s done.
leave to cool and enjoy.