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Vegan pineapple Weed Flapjacks

A deliciously fruity vegan flapjack using this common weed
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert, Snack
Servings 8


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


  • 300 grams Oats
  • 120 ml Vegetable oil


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
Keyword vegan