Chewy and crumbly pineapple weed flapjacks (vegan)

Years ago I created a sugar-free, vegan flapjack recipe with dates and fresh ginger. I loved those flapjacks, though these have possibly overtaken them as my favourites; a crumbly oat topping, chewy pineapple weed centre and moist base. My friend H had four of them as dessert! Just sweet enough, they also make a great breakfast treat with yoghurt.

If you'd like to find out more about pineapple weed, where to find it and how to identify it, check out my blog - Pineapple weed, the amazingly fruit weed!

Pineapple weed flapjack recipe

This recipe is easy to make and is a great alternative to buttery, sugary flapjacks. The flavour is fruity and aromatic and the texture crumbly and soft or chewy. First need to make the pineapple weed and pineapple jam. They also freeze well.

Makes 9

Ingredients

• 300 g oats
• 125 ml sunflower or vegetable oil
• 1 tbsp pineapple weed syrup or pineapple weed tea
• 2 tbsp boiling water
• 250 g pineapple weed and pineapple jam, room temperature

Combine the oats and oil in a large bowl and stir until the oats are thoroughly coated in the oil. In a small saucepan combine the syrup or tea and boiling water and heat till steaming then immediately stir into the oat mixture. Cover and leave to cool. Grease a 20 cm by 20 cm baking tin and preheat the oven to 150°C/130°C fan/Gas 2.

Separate two-thirds of the oat mixture and stir in a tablespoon of the jam before evenly pressing into the baking tin. Once the base layer is firmly in place, evenly drop teaspoons of the pineapple weed jam on top, like polka dots. Careful spread the dots of jam as much as possible to create a jammy layer and cover with the remaining oat mix. Press the oats into place and bake for 40 minutes or until slightly golden.

Leave to cool, then place in the fridge to firm up before cutting. Use a fish slice or similar to remove from the tin; they'll be crumbly with a moist centre. but don't be tempted to remove them!

I love eating these on their own or breaking them up and combining with yoghurt as a snack or breakfast treat.

Want to find out more?

Pineapple weed is one of the edible weeds I teach through summer. My foraging courses cover around 8 wild foods and herbs, and I also offer private forays where you can decide what you want included in your foray!