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.
- 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.
- Melt the spread, brown sugar and honey in a bowl over water on the hob until everything is melted and combined.
- Add the melted mix to the oats and any additional extras.
- Ensure the oats are covered with the mix.
- Pour the oaty mix into your tin and press down to ensure the mix is compacted.
- Bake in the oven for 30 minutes, or until golden brown.
- Once the flapjack is out of the oven, leave the flapjack in the tin but roughly cut into slices.
- 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!