175 g spelt (or plain) flour
75 g vegan margerine
1-2 tbs iced water
1 pinch of salt
250 g Golden Syrup
75 g brown breadcrumbs
grated zest of lemon plus juice
Make the pastry by rubbing the vegan margerine into the flour with a pinch of salt.
Add enough water and mix to a firm dough. Cover and leave to chill for an hour.
Turn out onto a flourd surfac and knead. Roll out thinly . Use to line a 18 cm tart/flan
Mix the breadcrumbs, syrup lemon zest and juice. Fill the pastry case with the mixture.
Roll out the trimmings, cut into narrow strips and make a latice pattern. Place over mixture.
Bake in a preheated oven 200°C for 25 - 35 mins.
Serve warm with Oatly or soya cream.
Tip : You can serve the treacle tart with a scoop of vegan vanilla ice cream.