Hi and welcome back.
I hope you are having a lovely week and looking forward to the weekend; I know I am. With the weather improving, I am finding myself getting out of the house more and more. Being a coeliac and suffering from hanger a lot, I often carry snacks with me when we are out and about so I don’t get hungry. My latest snack of choice is flapjacks. I seem to be okay with the gluten free oats from Sainsburys so have been enjoying their Free From bars. A few weeks ago, I decided to try and make my own so I could add other flavours to them; chocolate and raisins are always a winning combination in my book! Best of all, this method doesn’t require a blender like other recipes I’ve seen. This recipe has worked so well for me so I wanted to share it with you. I hope you enjoy. C -x-
Prep Time: 15 minutes ; Baking Time: 20-30 minutes ; Serves: 12
- 230g gluten free oats (I use Sainsburys Free From).
- 110g cooking butter.
- 100g golden syrup.
- 100g chocolate chips.
- 80g light brown muscovado sugar.
- 75g raisins.
- Melt together the butter, sugar and 80g of the golden syrup.
- Remove from the heat and add oats, chocolate chips and raisins.
- Stir until fully combined.
- Add an extra 20g golden syrup and stir.
- Bake in a pre-heated oven at 200 degrees Celscius for 20-30 minutes or until the flapjack has turned brown on top.
- Remove from the heat and leave to cool for 15 minutes.
- Use a knife to score lines across the flapjack so it is easier to cut once cooled.
- Leave to cool overnight.
- Cut the flapjack and store in a seal tight container for 5 days.
- Don’t use greaseproof paper to line your baking tin, it will only stick to the flapjack and you will be unable to remove once cooled.
- I used a lightly greased silicone baking tray for my flapjacks.
- Don’t like raisins? Why not try adding chopped walnuts, dates or apricots?
- Dairy free too? Simply use a dairy free butter and Sainsburys Free From Dairy chocolate chips.
There you go! My simple flapjack recipe which means I always have a snack to pick on when I need it. This recipe can be made Dairy Free too by adjusting the butter to a dairy free alternative and using dairy free chocolate chips. I hope you enjoy. If you re-create this recipe, please let me know by tagging me on Instagram using #livingcoeliac or by sharing photos directly to my Facebook page.