https://www.theguardian.com/lifeandstyle/2010/jul/24/halva-flapjacks-recipe-dan-lepard
100g unsalted butter (vegan)
75g brown sugar
200g sweetened condensed (kokos)milk
75g tahini
50g honey/plant siroop
100g chopped dried dates or figs
100g chopped walnuts of pecan
25g sesame seeds
175g-225g rolled oats
Flapjacks zijn eigenlijk heel ongezonde müslirepen (daarom niet onder rubriek ontbijt maar bij koekjes): boter, suiker, havermout.
Maar deze zijn wel heel lekker. De honing/agavesiroop hoeft misschien niet echt, dan worden ze evt iets harder, maar dat is okay.
Heat the butter, brown sugar and condensed milk in a saucepan until hot and the sugar dissolved, then remove from the heat and stir in first the tahini and honey, and then the dried fruit, nuts and sesame seeds. Now stir in enough rolled oats until the mixture just holds its shape – the more oats you add to the mix, the firmer the finished flapjack will be.
Line a 20cm or 25cm square cake tin (or similar) with buttered foil and pack the flapjack mixture into the base. Heat the oven to 180C (160C fan-assisted)/350F/gas mark 4 and bake for 15-20 minutes, until the flapjack is just beginning to turn golden on top. Remove from the oven and set aside to cool.
When warm, cut the flapjack into squares and serve, or store in an airtight container.