Flapjack Recipe – Gluten and Dairy Free

Flapjacks are one of my go-to gluten free creations and I have had a few requests for my recipe.  I find that they are really filling, taste delicious and easily adaptable.  In the flapjack pictured, I added dairy free chocolate slices to the mix but some of my followers suggested they added cranberries, walnuts or glace cherries to their flapjack; and I have added chopped hazelnuts in the past before too.


  • 175g dairy free spread (you can use dairy if you can tolerate dairy)
  • 125g brown sugar (or demerara – I use whatever I have in the cupboard at the time!)
  • 2tbsp honey (the honey I used was from our own bees so it was a set honey, this meant that the tbsp were heaped)
  • 350g gluten free labeled oats
  • Optional 50g addition e.g. chocolate, cranberries, hazelnuts etc.
  1. Preheat the oven to 180c and line a tin – I use a square tin but have also used an 8” circular cake tin before too.  You can use whatever you have available at the time.  I have also used a glass dish before too.
  2. Melt the spread, brown sugar and honey in a bowl over water on the hob until everything is melted and combined.
  3. Add the melted mix to the oats and any additional extras.
  4. Ensure the oats are covered with the mix.
  5. Pour the oaty mix into your tin and press down to ensure the mix is compacted.
  6. Bake in the oven for 30 minutes, or until golden brown.
  7. Once the flapjack is out of the oven, leave the flapjack in the tin but roughly cut into slices.
  8. Leave to cool completely.  Once cooled, cut into the slices once again.  They’re ready to enjoy!

I would recommend keeping the flapjacks in an air tight container out of direct sunlight to make sure they stay their best for the longest period of time.

I hope you enjoy the recipe, and if you make your own, don’t forget to tag me on social media!  I would also be interested in what you add to your mix – chocolate?  Cherries?  Hazelnuts?  I am always after inspiration!


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