Vegan pineapple Weed Flapjacks
A deliciously fruity vegan flapjack using this common weed
Ingredients
Pineapple Weed Syrup
- 1/4 cup Pineapple Weed flower heads
- 1/2 cup Water
- 1/2 cup Granulated sugar
Gooey sugared pineapple
- 1 small tin pineapple chunks
- demerara sugar
Flapjacks
- 300 grams Oats
- 120 ml Vegetable oil
Instructions
Making the syrup
- Remove the flower heads from the stalks
- Add flower heads and water to a pan and simmer for 5 minutes
- Strain out the flower heads
- Add the sugar and gently heat until all the sugar is melted
- Put to one side until ready to use
Gooey sugared pineapple
- Preheat oven to 180 degrees C
- Drain liquid from tinned pineapple
- Gently press the pineapple with a tea towel or kitchen roll to remove excess liquid
- Cut pineapple into small chunks approximately 3cm by 3cm
- Bake for 10 minutes
- Cover in demerara sugar and put back in oven for 5 minutes
- Take out and allow to cool
Making the flapjacks
- Preheat oven to 160 degrees C
- Grease a baking tin
- Mix oats, olive oil, pineapple weed syrup and the pineapple chunks together
- Press into the tin
- Bake for 25 minutes