Pistachio Rose Flapjacks

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onsiders herself an omnivore, started her

400g (4½½ cups) quick rolled oats

100 g (½ cup) granulated sugar

45 g (3 Tbsp) rose water

185 g (13 cups, packed) light brown sugar

½ tsp ground cardamom

⅛ tsp fine sea salt

250 g (1 cUp + 2 Tbsp) unsalted plant-based butter

50 g (⅓ cup) raw pistachios, coarsely chopped, plus more for topping

Rose petals, for topping

1 lemon, for zesting

ROSE SYRUP:

50 g (¼ cup) granulated sugar

25 g (1 Tbsp + 2 tsp) rose water

Prepare the flapjacks: Preheat the oven to

Anweisungen

25 g (1 Tbsp + 2 tsp) rose water

Prepare the flapjacks: Preheat the oven to 180 C (350 F) with a rack in the centre. Line a 23 cm (9") square pan with parchment paper, leaving some overhang on the sides to be able to lift out the flapjacks once they're baked.

Place the oats in a large bowl.

In a medium saucepan, bring the granulat- ed sugar and rose water to a boil, stirring often until the sugar has fully dissolved Stir in the brown sugar, cardamom, salt and butter, until it's melted and combined.

Pour the contents of the saucepan into the bowl of oats and stir until all the oats are fully and evenly coated.

Transfer the mixture to the pan, distribut- ing it evenly and levelling out the top.

Bake the flapjacks for 30 to 35 minutes, un- til the top is an even golden brown with slightly darker edges.

Prepare the rose syrup: In a small sauce- pan, heat the sugar and rose water just un- til it starts to simmer, whisking occasional- ly to dissolve the sugar. Immediately re- move from the heat, cover and set aside.

ASSEMBLY: Remove the flapjacks from the

oven and pour the rose syrup evenly on

top. Sprinkle the chopped pistachios, rose petals and lemon zest on top.

Let the flapjacks fully cool, then lift them

out of the pan, place them on a cutting board, and cut them into 16 squares with a sharp knife. They'll keep for about three days at room temperature in an airtight container.

Excerpted from So Good: a vegan and