Intro

What's WIDE CIRCLE COOKING about?
I blog information, news and recipes about gluten-free, wheat-free, dairy-free, egg-free, alcohol-free and vegan cooking. Right now I've been working on an exciting project where I avoid refined sugar and create recipes using a range of healthier alternatives.

Happy cooking!

ps. ask all guests if they have an allergy (because the recipes use some unusual combinations and they may not expect to find citrus and soya in the chocolate cake, for example).
pps.if you are cooking for someone with an allergy, please read my allergy page first.

Vegan multigrain flapjacks



A good flapjack is a wondrous thing, all chewy and slightly crunchy at the same time, a sort of toffee shroud for wayward oats. The other day, I was in a wholesome mood so threw in some rye flakes and sunflower seeds as well – the result is a more substantial flapjack, chewier and more robust. Not gluten-free, sadly, but dairy-free and vegan. And so easy to make...


Makes 12

80g dairy-free margarine
40g light brown soft sugar
3 tbsp golden syrup
175g rough oats
50g rye flakes
25g sunflower seeds
pinch of salt





Preheat the oven to 200C. Lightly grease a 20cm x 20cm loose-bottomed baking tin.
Melt the margarine with the sugar and syrup in a saucepan, then stir in all the other ingredients until everything is well coated.
Bake for 12 minutes until golden brown, cut into squares using a palette knife as soon as you remove the tin from the oven. Leave to cool completely before extracting the flapjacks.