4-Ingredient Peanut Butter Chocolate Cookies

I’ve been making peanut butter blossom cookies since I was a kid – a peanut butter cookie dough, rolled in sugar & baked then adorned with a hershey’s kiss chocolate whilst still warm. They have that perfect combo of salty peanut …

I’ve been making peanut butter blossom cookies since I was a kid – a peanut butter cookie dough, rolled in sugar & baked then adorned with a hershey’s kiss chocolate whilst still warm. They have that perfect combo of salty peanut butter and sweet milk chocolate but, since Hershey’s kisses are hard to come by …

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Confit Tandoori Chickpeas (Ottolenghi) (Vegan Option)

This simple confit of chickpeas, tomatoes and garlic flavoured with tandoori spices is from Ottolenghi’s new cookbook, Ottolenghi Test Kitchen: Shelf Love, written by Noor Murad and Yotam Ottolenghi. It’s super easy vegetarian side dish to …

This simple confit of chickpeas, tomatoes and garlic flavoured with tandoori spices is from Ottolenghi’s new cookbook, Ottolenghi Test Kitchen: Shelf Love, written by Noor Murad and Yotam Ottolenghi. It’s super easy vegetarian side dish to make as it’s a one-tray recipe – mix everything in a roasting dish, cover and roast for just over …

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Single-Lady, Chocolate Chip Cookie (Vegan with GF + PB cookie variations)

Damn, that’s a long title, but I think that the cookie deserves it to be honest: You can make yourself a deep-dish, semi-healthy cookie/blondie thing for only you (so you can fix that late night cookie craving), it basically only takes 15 minutes…

Damn, that’s a long title, but I think that the cookie deserves it to be honest: You can make yourself a deep-dish, semi-healthy cookie/blondie thing for only you (so you can fix that late night cookie craving), it basically only takes 15 minutes and one dish (you mix it up in the dish it’s baked …

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Healthy(ish) Single-Serve Brownie (Vegan)

A single serving brownie, ready in 10 minutes?? The perfect antidote to a random chocolate craving?? YES indeed it is. As with my single serving deep-dish cookie recipe, this one is SO easy and bloody delicious. The method is simple: warm the coconut o…

A single serving brownie, ready in 10 minutes?? The perfect antidote to a random chocolate craving?? YES indeed it is. As with my single serving deep-dish cookie recipe, this one is SO easy and bloody delicious. The method is simple: warm the coconut oil and syrup in the baking dish you’re going to use by …

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Charred tomatoes with cold yoghurt (Ottolenghi)

This post has been updated as of September 2021 For the perfect end of summer meal, we recently made this charred tomato dish from Ottolenghi’s cookbook, Simple*. We made flatbreads from my book and some hummus to have with the tomato dish & …

This post has been updated as of September 2021 For the perfect end of summer meal, we recently made this charred tomato dish from Ottolenghi’s cookbook, Simple*. We made flatbreads from my book and some hummus to have with the tomato dish & some grilled vegetables too. If you’re familiar with Ottolenghi’s recipes, you know …

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Vegan Flapjacks

These chewy, oaty snack bars are an English classic! With a buttery, caramel like flavour from the golden syrup they’re also incredibly versatile as you can use whatever mix-ins you desire. Here we’ve gone for a fruit, nut & seed flapjack but I’m also partial to a chocolate chip flapjack for a more dessert-y vibe. What are flapjacks? If you’re not from England, you might not have eaten a flapjack before. These are oat-based baked squares, usually made with melted butter, sugar and golden syrup. They ‘re delicious and simple like that but you can also add in so many other ingredients like nuts, seeds, dried fruit or chocolate chips. I think they’re pretty similar to a granola bar but I’d say the main difference is that flapjacks have the key ingredient of golden syrup, which gives them their characteristic flavour & chew. The name flapjack seems to have originated from the word ‘flap’ referring to a griddle cake/pancake because of the flipping motion used in cooking them. The ‘jack’ part is though to just be something that was added on to many English words (e.g. jackpot), or could refer to something small. (Reference). American flapjacks are pancakes, not oaty […]

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These chewy, oaty snack bars are an English classic! With a buttery, caramel like flavour from the golden syrup they’re also incredibly versatile as you can use whatever mix-ins you desire. Here we’ve gone for a fruit, nut & seed flapjack but I’m also partial to a chocolate chip flapjack for a more dessert-y vibe.

What are flapjacks?

If you’re not from England, you might not have eaten a flapjack before. These are oat-based baked squares, usually made with melted butter, sugar and golden syrup. They ‘re delicious and simple like that but you can also add in so many other ingredients like nuts, seeds, dried fruit or chocolate chips. I think they’re pretty similar to a granola bar but I’d say the main difference is that flapjacks have the key ingredient of golden syrup, which gives them their characteristic flavour & chew.

The name flapjack seems to have originated from the word ‘flap’ referring to a griddle cake/pancake because of the flipping motion used in cooking them. The ‘jack’ part is though to just be something that was added on to many English words (e.g. jackpot), or could refer to something small. (Reference).

American flapjacks are pancakes, not oaty squares. Their name comes from the same root but after many years, ended up referring to a different food.

How long do flapjacks keep?

Flapjacks keep extremely well at room temperature – in an airtight container they should last for up to 2 weeks. There’s not really any need to keep them in the fridge, unless you prefer to eat them cold!

If you want to keep them for longer you can freeze them post-bake. Just pop them into a resealable sandwich bag and freeze for up to 2 months. Just let them defrost at room temp before eating.

Common flapjack issues

  1. Why did my flapjacks fall apart: You might also find that some recipes result in a crumbly flapjack which doesn’t hold together properly.
    • First of all: flapjacks will still be soft and crumbly when they’re HOT – so the problem could be that you haven’t let them cool!!
    • Another issue may be with the recipe if it doesn’t contain sufficient amounts of syrup or sugar which are the binders for flapjacks.
    • Another issue may be over or underbaking. If you overbake them, they’ll dry out and won’t have sufficient moisture to stay soft & gooey – if you notice that the texture of the baked flapjack seems dry, this is probably your issue. If you underbake them, the sugar/syrup won’t thicken enough in the oven to hold the mixture together – if you notice that the baked flapjacks seem gloopy and sticky (instead of firm and chewy), this is probably the issue (you can pop them back in the oven for 5-10 minutes to see if it helps).
  2. Why are my flapjacks too soft? Again this can be an issue with the recipe or with the bake time. If you underbake the flapjacks, the sugar & syrup won’t have cooked for long enough to create the thick ‘caramel’ required to hold the oats together.
  3. Why are my flapjacks stuck to the greaseproof paper?
    • Sometimes I find that different brands of baking paper stick more/less to baked goods so if you think this is your problem, try another brand. (For people in the UK: I generally find Sainsbury’s baking paper is a good all-rounder).
    • Sometimes the flapjack mixture will stick because of the golden syrup in the mixture seeping under the paper so an easy way to remove it is to warm the flapjacks up again – whilst they’re hot the sugar will be pliable so you should be able to peel away the paper much more easily. You can also grease the tin with vegan butter and dust with flour instead of using baking paper although I think this is more risky than using baking paper as there’s more potential for them to get stuck in the tin.

How to tell when flapjacks are done:

As always, baking times are only a suggestion due to differences in ovens/ingredients/weather/baking tins etc so the best way to tell if flapjacks are cooked are by visual cues. They edges of the flapjacks should be golden brown and the mixture should be bubbling. You may notice that they’re super soft straight from the oven, even when they’ve had enough time in the oven – this is because the sugar & syrup are still hot. Once the flapjacks cool down properly they’ll set and firm up. This is why it’s also a good idea to let the flapjacks cool before slicing so you can get nice clean cuts.

Ingredients for vegan flapjacks

Oats – there are 2 main types of oat for baking with, jumbo oats (a.k.a. old fashioned oats) which are chunkier flakes, and rolled oats (a.k.a. porridge oats) which are finer, smaller flakes. You can use either type or a combo here! Using jumbo oats will give you a chewier texture whereas the rolled oats create a more cohesive mix, leading to a softer more cookie-like texture. I sometimes like to do a combo of the 2, to get the best of both worlds.

Vegan block butter – I simply swapped the unsalted butter from my Aunt’s flapjack recipe for a vegan block butter. I’ve tested Naturli & Stork in this recipe and they both work well. Just avoid tub margarines as they can make the finished flapjack have a greasier texture.

Sugar – You might see different types of sugar used in all different recipes. This recipe is very forgiving so you can use a mixture of different sugars (or just one type) and it’ll still work great. I like to use a mixture of granulated sugar and light brown sugar but you can use caster sugar, dark brown sugar or even coconut sugar.

Golden syrup – I think this is essential for the specific flavour that flapjacks have. As it’s such a thick syrup it also helps to bind the oats together properly and gives the bars a chewy texture. If you have to make them without golden syrup, you’ll need to use a syrup which is quite thick instead (so maple syrup as a direct sub won’t work here) – something like brown rice syrup or corn syrup will work but won’t give the same flavour. If you consume runny honey (which technically isn’t vegan) you can use it here too – the flavour of the honey will come through in the final bake.

Flour – I use plain white flour for my flapjacks the majority of the time. These also work with wholemeal pastry flour or even rye flour. Because of the inclusion of flour, flapjacks aren’t usually gluten-free, however you can use a gluten-free flour blend (e.g. Doves farm) in this recipe. Just make sure your oats are GF too!

Dried fruit, Nuts, Seeds or Chocolate Chips – Add whichever mix-ins you fancy here. I like to stir most of them into the flapjack mixture and then reserve some to sprinkle on top. The exception here is chocolate chips which I prefer to *not* mix in and I *only* sprinkle on top – this is because if you try to stir them into the hot flapjack mixture, they’ll start to melt.

How to make vegan flapjacks

The process is very simple, it’s basically a melt & mix job:

  1. Melt together the vegan butter, golden syrup & sugars in a pot then stir in the oats and flour.
  2. Fold in most of your mix-ins and press the mixture into a 20cm (8-inch) square tin lined with a sling of baking paper.
  3. Press any remaining mix-ins on top and bake for 20-25 minutes until golden around the edges and bubbling.
  4. Allow to cool before slicing into squares.

Other vegan bakes:

Vegan Flapjacks

Vegan Flapjacks

Yield: 16 squares
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Easy, chewy vegan flapjacks made with oats, margarine, golden syrup and light brown sugar. You can add any mix-ins you want such as chocolate chips or dried fruits & nuts. Perfect as a snack or mid-morning treat.

Ingredients

  • 168g (3/4 cup) vegan block butter (I like Stork or Naturli)
  • 168g (3/4 cup) sugar (*see notes)
  • 2 tbsp golden syrup
  • 85g (2/3 cup) plain white flour (GF flour blends will work)
  • 225g (2 3/4 cups) oats (*see notes)
  • up to 200g (~1 cup) mix-ins of your choice: dried fruits, nuts, seeds, chocolate chips

Instructions

  1. Preheat the oven to 180C fan (350F fan) or 200C non-fan (400F non-fan). Line a 20cm (8-inch) square baking tin with baking paper.
  2. Place the vegan butter, sugar and golden syrup in a medium pot. Place on a medium heat on the stove and leave until the butter has melted, mixing every now and then.
  3. Remove from the heat and add in the flour and oats. Stir until there are no floury patches remaining and all the oats are well-coated.
  4. Add any 'mix ins' you want now (except chocolate chips as those will just melt), reserving a handful for the top for decoration, and stir together.
  5. Tip the contents of the pot into the lined tin and press down to form an even layer. You can sprinkle your reserved handful of additional 'mix-ins' or, if you're using chocolate chips, sprinkle them on now. Press them into the flapjack mixture.
  6. Bake for 20-25 minutes until bubbling with golden edges. They will seem very soft when they're hot so allow them to cool before slicing into 16 squares.
  7. Store in an airtight container for up to 2 weeks or wrap and freeze for up to 2 months.

Notes

*Type of Sugar: I like to use a mixture of 1/3 light brown sugar and 2/3 granulated sugar. You can also use dark brown sugar, coconut sugar, caster sugar. You can use one type or a mixture!

*Type of Oats: You can use either old fashioned (aka jumbo) oats here or porridge oats/rolled oats. The kind you use will alter the texture slightly - jumbo oats are thicker so will give you a chewier flapjack with more of a caramel-like texture. Rolled oats are finer so mix into the sugar more completely & will give you a more cohesive, softer texture. You can use one type or a mixture of the two!

Golden syrup: I think golden syrup is key to the flavour and chewy texture of the best flapjacks. However, I know it can be hard to come by in which case substituting honey will work fine (depending on whether you consume it or not, as a vegan). You can also use corn syrup or brown rice syrup, they just won't have the same flavour.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can see your beautiful creation & reshare in my stories!

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Vegan Chorizo & Potato Tacos

Mexican chorizo, seasoned with spices like cumin, dried chillies and clove, is very different to what we in the UK know as chorizo (i.e. Spanish chorizo) which is predominantly flavoured with smoked paprika.  These tacos are inspired by the Mexican dish of chorizo & potato tacos – I’ve used Linda McCartney’s Vegetarian Sausages, crumbled up and pan fried until a bit crispy. This is then seasoned with a blend of spices to bring that Mexican chorizo flavour, whilst still being veggie.  The combo of the spicy, meaty chorizo with the crispy potatoes is an excellent match and is perfect wrapped up in a warmed tortilla with some lime and coriander. 

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two vegan chorizo potato tacos on a chopping board with corn tortillas, cilantro and limes

Mexican chorizo, seasoned with spices like cumin, dried chillies and clove, is very different to what we in the UK know as chorizo (i.e. Spanish chorizo) which is predominantly flavoured with smoked paprika. 

These tacos are inspired by the Mexican dish of chorizo & potato tacos – I’ve used Linda McCartney’s Vegetarian Sausages, crumbled up and pan fried until a bit crispy. This is then seasoned with a blend of spices to bring that Mexican chorizo flavour, whilst still being veggie. 

a pan of vegan chorizo potato mixture on a board with a taco, cilantro and lime

The combo of the spicy, meaty chorizo with the crispy potatoes is an excellent match and is perfect wrapped up in a warmed tortilla with some lime and coriander. 

Linda McCartney Vegetarian Sausage Chorizo and Potato Tacos

Linda McCartney Vegetarian Sausage Chorizo and Potato Tacos

Yield: serves 3-4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A spiced vegetarian sausage and crispy potato taco

Ingredients

Chorizo Spice blend:

  • 1 1/2 tsp cumin seed
  • 1 tsp coriander seed
  • 3 whole cloves
  • 5 black peppercorns
  • 1 dried ancho chili (see notes for substitutes)
  • 2 dried bay leaves
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cayenne pepper

For the tacos:

  • 3 tbsp vegetable oil
  • 4 Linda McCartney’s Vegetarian Sausages, defrosted
  • 2 cloves garlic, finely minced
  • 1 tbsp chorizo spice blend
  • 2 medium potatoes, cut into ~3cm chunks
  • 1/2 white onion, roughly chopped
  • 6-8 small tortillas, warmed
  • Lime wedges
  • Fresh coriander, finely chopped

Instructions

Make the spice blend first:

  1. Toast the cumin, coriander, cloves, peppercorns and chilli in a dry frying pan over a medium heat until fragrant. Blitz with the bay leaves until powdery (or grind with a pestle & mortar) and then mix with the remaining spices. Set aside.

Start on the taco filling:

  1. Place the diced potato into a medium pot and cover with water. Place over a medium heat and bring to the boil. Cook for around 6-8 minutes until tender but not too soft. Drain and let them sit in the sieve/colander for a few minutes to allow the potato cubes to dry out a bit. 
  2. Heat 1 tbsp oil in a large frying pan. Once hot, crumble in the defrosted Linda McCartney’s sausages and let cook over a medium heat, stirring occasionally, until it starts to brown. Add the garlic and 1 tbsp of spice blend and stir through for 2 minutes. Transfer this sausage mixture to a bowl and wipe out the pan. 
  3. Return the pan to a medium heat and add the remaining oil. Add the cooked potato cubes and cook, stirring every now and then, until they become crisp all over. At this point, add the diced onion and stir through. Cook until the onion starts to become translucent (around 5 minutes) then add in the cooked sausage mixture. Stir together.
  4. Serve the sausage/potato mixture in warmed tortillas with a squeeze of lime and a sprinkle of coriander. 

Notes

  • *Ancho chili substitute: 2 tsp paprika + 1/8 tsp cayenne pepper
  • Make it Gluten-Free: serve with corn tortillas (ensure they're GF)

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