Recipe for Weetabix Paak

A Paak is like a flapjack. My Mum has made a non-vegan version of this several times, and the friends and family who tasted it, loved it! A few of them got talking and suggested that she veganised it, so that we could enjoy it. Funnily enough, my hubby, Suraj, loved it, and I wasn't a fan. However, I'm sharing the recipe with you because, as many others have, you may also try it, and find yourself yearning for more!  

This recipe makes 30 large pieces

Ingredients for vegan Weetabix Paak

• 8 pieces of original size Weetabix
• 125g of Stork - the block of Stork that's packaged in a foil wrapper is vegan, but others aren't
• 1 tablespoon of soya milk
• 240g of ground almonds 
• 125g of ground coconut 
• 125g of ground Light Digestive biscuits - the orignal ones aren't vegan
• 1 heaped teaspoon of ground cardamom 
• 1/2 a teaspoon of ground nutmeg 
• 1/2 a gram of saffron 
• 330g of condensed soya milk 

How to make vegan Weetabix Paak

1. Decide how thick you want the Paak to be, and find a dish/tray of the right size
2. Add grease proof paper to 2 trays/dishes 
3. Melt the margarine 
4. Heat the soya milk and when it's warm, add the saffron, and gently mix 
5. Put the ground almonds, coconut, biscuits, cardamom and nutmeg in a bowl and mix it up 
6. Add the items in step 5 to the heated milk, and mix it quickly
7. Add all the remaining ingredients and mix again 
8. Spread the mixture onto the grease proof paper and pat it down so that it's even
9. Set it aside for 1 hour before cutting it into slices
10. Set aside for 3 to 4 hours before removing it from the grease proof paper 

Do you like making meals at home but want to avoid spending lots of time cooking? This vegan recipe book is just what you need if you want to make something delicious in 30 minutes or less.