Pumpkin treacle flapjacks; gluten free, vegan option

pumpkin, treacle, oats, traybake, flapjackGood morning!  It’s Monday – and back to the working week for me.  So here you have it, it’s not healthy, but everyone needs a treat every now and again 🙂  Especially on a Monday!

I wanted to make something sweet and yummy and use up some of the pumpkin I still had leftover from Halloween.  In the end I kept the pumpkin for another day and used roasted ucki kuri squash which had the skin still on.  It made for a slightly gooey (the squash flesh), but chewy (squash skin) texture – cool!

I didn’t have enough golden syrup, so I used some treacle I had.  It added a warming, rich flavour and a delicious treacley (wow, I am articulate today) colour.

Oh, stuff it, just get to the recipe, it’s Monday!!!

Pumpkin Treacle Flapjacks

  • 50g treacle
  • 50g golden syrup
  • 100g soft brown sugar
  • 200g jumbo oats
  • 100g butter or coconut oil
  • 1/2 cup roasted pumpkin cubes (I’m not actually sure how much I threw in, but this seems like a reasonable amount
  • 1tsp of cinnamon or mixed spice, or pumpkin spice

Melt the sugar and butter or coconut oil in a saucepan.  Add the treacle and golden syrup and continue to simmer until all the sugar is melted.  In a food processor, lightly pulse the oats with the spices to break the oats down a little and help them to stick together.  Stir in the crumbled or cubed pumpkin and the oats.  Pour the mixture into an oiled baking tray (with baking paper if necessary) and bake in the oven for 30 minutes or until the flapjacks are dry to the touch and turning a darker shade of brown.  Cool in the tray before removing and slicing.

How do you get yourself through the start of the week?

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One thought on “Pumpkin treacle flapjacks; gluten free, vegan option

  1. […] thought my pumpkin treacle flapjacks couldn’t be topped – but it turns out they can!  Topped with a pumpkin, pear and […]

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