A few weeks ago I made my first ever batch of flapjacks. I was pretty wary because flapjacks can be quite hit or miss, add gluten free to the mix and it could be a total disaster.
I found a recipe on BBC Good Food and adapted it to be gluten and lactose free, also apricot free because apricots are gross. Here is my recipe for what turned out to be very tasty flapjacks (also, I really like the word “flapjacks”).
You will need:
140g lactose free butter
140g soft brown sugar
2tbsp honey
175g gluten free oats (I used Sainsburys own brand and they were perfect)
75g chopped pistachios
140g dried cranberries
First things first, preheat your oven to Gas Mark 4 (160c) and grease or line a 20cm x 20cm baking tin.
Next put the 140g butter, 140g soft brown sugar and 2tbsp of honey into a small pan and heat gently until it has all melted. (Top tip – it tastes amazing but will burn your mouth)
Next dump the 175g of gluten free oats, 75g of chopped pistachios and 140g of dried cranberries into a bowl.
Pour the melted butter mixture on top and stir until everything is sticky and combined together.
Next pour the mix into your lined (or greased) baking tin, I smoothed it all in nicely so it was reasonably flat and level
.
Pop the whole thing into your preheated oven for 35-40 minutes. Leave to cool in the tray before cutting into bitesize pieces.
They took 40 minutes in my oven and came out an excellent texture. Stored in an airtight container these tasty and totally healthy and good for you flapjacks will keep for around 3 days. They really are very easy to make and could be easily adapted to suit your tastes by adding chocolate chips or different fruits.
Do you have any tried and tested recipes? Would you have a go at these gluten free flapjacks? Get in touch below.
No Comments