Chocolate Pumpkin Seed Flapjack- vegan

These flapjacks are crunchy and sweet but without refined sugar/ syrup!

I know I've been going on about the perfect vegan flapjack for at least a year and a half now, but this time we really have nailed it- promise! The secret is mixing the oil and water together with a spoonful of the oats in the food processor, which results in something akin to melted butter. The other thing is using gour. Not only is it healthier than sugar and golden syrup, but it also holds everything together better than other natural syrups like agave nectar and date syrup.
500g oats
100g pumpkin seeds
280-300g gour
200ml cold-pressed rapeseed/canola oil.
50ml water
200g vegan dark chocolate
 These amounts are from memory- I will revise them next time I make!

• Crumble the gour into a large heavy pan and melt it, stirring to avoid burning at the edges/ on the bottom.
• Blitz the water, oil and a dsp of the oats in your food processor.
• Stir into the gour. Turn off heat.
• Stir in the oats and pumpkin seeds.
• Press into an oiled Swiss roll tin/ baking tray with shallow sides and bake for about 30 minutes at 170-180C. Longer at lower heat is the secret for an even crunch!
• when baking put squares of chocolate on top- they will melt in the heat of the flapjack. Spread evenly.
• Mark out, then cut just before fully set for a neat finish.

If you love flapjacks like we do, check out our other flapjack recipes:

http://theyogivegetarian.blogspot.co.uk/2012/05/muesli-cookie-squares-vegan.html 

http://theyogivegetarian.blogspot.co.uk/2012/03/coconut-cardamom-oat-squares-vegan.html 

http://theyogivegetarian.blogspot.co.uk/2012/02/peanut-butter-almond-flapjacks-vegan.html

http://theyogivegetarian.blogspot.co.uk/2011/09/chocolate-flapjacks-vegan.html

http://theyogivegetarian.blogspot.co.uk/2011/04/belgian-chocolate-flapjacks_18.html