Recipe: Pumpkin and Maple Flapjacks

Get your autumnal vibes on with this incredible flapjack recipe! Vegetarian, easily made vegan, and gluten free, this couldn’t get more hygge if you made them by candlelight in a log cabin while swathed in woollen garments. Perfect for a wholesome, healthy yet delicious autumn snack. I would pair these with a nice hot cup of tea, a blanket and some spooky films! This recipe is from my friend Katie who is astonishingly, not a baker, but an awesome illustrator and graphic designer (see her work at katieupson.co.uk) and an absolute wizard in the kitchen. 

Ingredients

125g unsalted butter (Vegan? Substitute a vegan butter alternative!)
100g maple syrup
80g brown sugar
250g rolled oats
150g pumpkin, cut into cubes
2 tablespoons of brown sugar
2 tablespoons unsalted butter
Pumpkin seeds (optional)
2 tablespoons cinnamon (or to taste)
1 tablespoon nutmeg (or to taste)
Sprinkle of sea salt

Method

Preheat your oven to 180C/350F/gas mark 4. Spread the pumpkin cubes onto a baking sheet (use baking paper underneath for a quick cleanup) and sprinkle with the 2 tablespoons of brown sugar. Melt the 2 tbsp of butter and pour or brush on top. Roast in the oven for 25 minutes or until soft. 

While your pumpkin is baking, prepare your pumpkin seeds (if using) by roasting them with a little butter and sugar for 15 minutes. You can add some to the top of the flapjacks, or just eat them on their own as a snack. 

Melt your 125g of unsalted butter over a low heat in a pan. Once it is melted, remove from the heat and mix in the oats, the 80g of brown sugar, and the maple syrup.

Once the pumpkin is ready, stir it into the mixture. Add the cinnamon and nutmeg to your taste – you can sample this recipe before it is cooked to ensure the flavours are just right. Add in a sprinkle of sea salt to taste. 

Line a square or rectangular baking dish with baking paper, or use butter to prevent sticking. Smush your flapjack mixture into the dish and bake for 25 – 30 minutes in the oven, still at the same temperature as before. Check during cooking to ensure you don’t overbake – remember the flapjack will set as it cools.

Remove from the oven, sprinkle over the roasted pumpkin seeds and allow the flapjack to cool down. Cut up and enjoy!

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