These are the crunchiest, munchiest flapjacks ever, the cornflakes somehow imparting a fantastic caramel flavour that is quite different to normal flapjacks. Although I've adapted them to be suitable for vegan and gluten-free diets, the idea comes from a lovely lady called Pam who used to look after me when I was a child. She would come to the house on Wednesdays when my mother worked late, and I loved these flapjacks so much I made sure I got the recipe!
I've used some coconut oil here alongside the dairy-free margarine as the extra fat content is needed to give that lovely crunch (there's almost no coconut flavour, by the way). By all means just use 100g of margarine and omit the coconut oil, but be aware you'll end up with something denser and more akin to baked porridge.
75g dairy-free margarine
25g coconut oil
50g light brown soft sugar
2 tbsp golden syrup
150g gluten-free porridge oats
75g gluten-free cornflakes
25g sunflower seeds
Preheat the oven to 170C.
Put the margarine, coconut oil, sugar and syrup in a medium saucepan. Heat it on a low heat for about 5 minutes until the fats have melted and mixed with the sugar and syrup to create a toffee-brown liquid.
Weigh the oats, cornflakes and sunflower seeds into a big bowl. Pour everything into the pan. Stir well until everything has mixed together.
Pour the flapjack mixture into a 20cm square baking tin. Smooth the mixture using the back of a metal spoon.
Bake in the oven for 20 minutes. While the mixture is hot, mark out 16 squares using the end of a fish slice. Let them cool before using a sharp knife to finish cutting the squares and removing them from the tin.