A little while back I mentioned that a work colleague gave me not one not two but three jars of her homemade golden Dandelion Honey which also happened to be accidentally vegan.
I have been loving the stuff and using it in place of bee honey and golden syrup. I've had it stirred simply in some herbal fruit teas as a sweetener, used some to mustard glaze some vegetables and here in these Mango, Marigold and Dandelion Flapjacks that I made a while back
These Mango, Marigold and Dandelion Honey Flapjacks were made for breakfast. I am terrible for eating breakfast in the morning, especially on a working day, so these suit me fine with a cup of coffee when I turn on the works computer to check e mails and such.
I have used dried mango pieces in these flapjacks, but you can use any other dried fruit, but to keep it in the yellow fruit theme - golden raisins, apricots, peaches.
I have also made a fresh cranberry version, but did not get round to getting a picture of it, which is a shame as I loved how the fresh cranberries had burst and splattered into the oats.
If you wondering about the recipe, well I tweaked my Turmeric Flapjack recipe just a little. I omitted the turmeric and substituted the golden syrup with the Dandelion 'honey'. I am sharing this with Tea Time Treats hosted by Lavender and Lovage, Travels for Taste and Jo'e Kitchen. and d also Treat Petite.