A twist on a classic – the flapjack. By using gluten free oats, these become coeliac friendly. I have always loved flapjacks, its the kind of thing I would bake often when I was a kid, just because they were so quick and easy to do. Now, I thought I would enhance the recipe a little. After playing around with a few flavours, I decided to incorporate some ginger and raisins to give them some added depth. Obviously this is optional and you can include whatever extras you like into a flapjack… from chocolate to goji berries!
*I know there is debate on whether gluten free oats are suitable for coeliacs, as I know some coeliacs can tolerate them and others cannot (this is down to the individual and it is something you can test after diagnosis). For me, they have never caused any problems and are now a staple ingredient in my baking.
- 175g / 6oz butter
- 175g / 6oz soft brown sugar
- 3 large tablespoons golden syrup
- 350g / 12oz gluten free oats (I am using Sainsburys own)
- 1 teaspoon ground ginger
- A small squeeze of lemon
- 100g seedless raisins
- Preheat the oven to 150C / Gas Mark 2. Grease and line a square baking tin (approx 20x20cm). Note: Be sure to grease the lining of the tin well also, as the flapjacks can get stuck to grease proof paper!
- Melt the butter in a pan on a low heat. Then add in the sugar and the golden syrup, stirring continuously so the mixture doesn’t boil.
- Once dissolved, stir in the gluten free oats, lemon, ginger and raisins until well combined.
- Spoon into the baking tin and flatten so you have an even surface.
- Bake for 15-20 minutes, until just turning golden.
- Allow to cool and cut into squares.
This recipe is so simple, it took me just 10 minutes to make. Perfect for a weeknight treat!
I hope you like this one. Please let me know what GF recipes you might like to see next!