Flap Jacks GF DF
160 g butter (or Stork hard margarine if dairy-free/vegan)
115 g light brown sugar
115 g golden syrup
300 g gluten-free oats
Optional grated fresh ginger, cinnamon, lemon zest
Instructions
If you want thinner bites (bigger tray) remember there will be less cooking time.
You can add sunflower and pumpkins seeds
Lemon Zest add flavour
Grated Ginger gives warmth and a Christmassy feel.
Avoid dried fruit if you suffer from IBS
Dip in dark chocolate (if no allergy)
160 g butter (or Stork hard margarine if dairy-free/vegan)
115 g light brown sugar
115 g golden syrup
300 g gluten-free oats
Optional grated fresh ginger, cinnamon, lemon zest
Instructions
- Preheat your oven to 160c Fan / 180c and prepare an 8-inch square tin with nonstick baking paper (grease proof paper) – always use extra paper so you can lift the flapjacks out, still on the paper. Some people rub some margarine on the baking paper to help with none stickiness.
- Add the butter or margarine, sugar and golden syrup into a saucepan and melt gently until smooth. Keep stirring whilst you do this so it doesn't burn. Remove from the heat, stir in the gluten free oats. Make sure all the oats are well coated.
- Press the mixture into your prepared tin and bake in the oven for about 25 minutes until golden.
- Remove from the oven and allow it to cool so it sets in the tray prior to lifting out. Once completely cool, slice into squares or smaller squares for flapjack bites!
If you want thinner bites (bigger tray) remember there will be less cooking time.
You can add sunflower and pumpkins seeds
Lemon Zest add flavour
Grated Ginger gives warmth and a Christmassy feel.
Avoid dried fruit if you suffer from IBS
Dip in dark chocolate (if no allergy)
RSS Feed