Flapjacks

Errata

Mermaid wrote: »

You could probably use 'Pure' margarine, which is vegan and so dairy-free. I've never tried olive oil, but you'd need to make sure it's a light-flavoured one suitable for baking with, not any of the extra virgin stuff (yeuch!). You might find more success with corn or sunflower oil, flavour wise.

HTH

Mermaid

Thanks, I've been waiting for someone to come up with an alternative to butter; I love flapjacks but my cholesterol level's far too high for butter.
Dumb question, because I give veggie/vegan stuff a wide berth, do the major supermarkets sell Pure ?

Mermaid

Errata wrote: »

Thanks, I've been waiting for someone to come up with an alternative to butter; I love flapjacks but my cholesterol level's far too high for butter.
Dumb question, because I give veggie/vegan stuff a wide berth, do the major supermarkets sell Pure ?

You can buy Pure from Asda and Tesco (I don't often shop in others), also I think Holland and Barrett do it too. There are three varieties at least, regular, sunflower and organic if I remember correctly. I've never used Olivio, which is an oliver oil based margarine, so I don't know if it has any dairy component, but it might be worth looking into.

For what it's worth, I've tried doing fairy cakes with Pure, and they tended to be a little moist and to 'sweat' a little, although they were quite light. You probably won't find this problem with flapjacks, as the oats are so absorbent.

You could also try doing a Google for vegan flapjacks and see what you get back.

Mermaid

Pitlanepiglet

Thanks for that, I'm not very keen on solid fats, plus I'm intolerant to corn so that puts corn and general "vegetable" oil out of the equation!

Sunflower might be worth a go, everythng I've read suggests dropping about a quarter of the fat if using oil instead of butter...

Better start experimenting tomorrow!

Mermaid

Pitlanepiglet wrote: »

Thanks for that, I'm not very keen on solid fats, plus I'm intolerant to corn so that puts corn and general "vegetable" oil out of the equation!

Sunflower might be worth a go, everythng I've read suggests dropping about a quarter of the fat if using oil instead of butter...

Better start experimenting tomorrow!

Do post the results! It's always handy to have a fall back recipe for when you run out of butter...

I also bought some Carotino oil a while back, which has a muffin recipe on the back. Might be worth a try if you don't mind pink/orange coloured flapjacks!

M

shazziere

just stumbled upon out of date condensed milk for jan 2008 in my cupboard.Do you think this will be ok to use for the flapjacks or am i risking everyones health....?

Pitlanepiglet

Mermaid wrote: »

Do post the results! It's always handy to have a fall back recipe for when you run out of butter...

I also bought some Carotino oil a while back, which has a muffin recipe on the back. Might be worth a try if you don't mind pink/orange coloured flapjacks!

M

Oh dear....it's not looking good so far, took them out of the oven just now but they looked vey "wet" still, can't imagine they are going to harden off properly....

Can' t bear to go and look :rotfl:

ANNEGEDDES

i would use ood can of condensed milk but perhaps thats just me!

anyone else coeliac on here? do you eat oats any good gluten free ones?

has anyone tried starbucks granola bar its so lush it could be a flapjack
mmmmmmmm

ubamother

dan lepard, of bread making fame, uses white chocolate instead of beef-fat in one of his recipes for soft bread - so perhaps that would work - I suppose it softens at around the same temp as hard fats

purpleivy

purpleivy wrote: »

http://forums.moneysavingexpert.com/showthread.html?t=2966&page=7 Post 243 I think

I made this with rather OOD condensed milk and we haven't died! It's the most delicious flapjack we have ever ever had, although the fruity flapjack I had at Newby Hall in the Easter hols was quiiiiiiiiiiite good!

halloweenqueen_2

Has anyone got a recipe where the flapjacks are made with apple juice?